Vegan · vegetarian

Butternut Squash Falafel

Falafel. Funny word.

Anywayyyy. I usually find falafel dead dry, and last time I made them ill not lie, they were. buttt I had a sad looking half a butternut squash in the fridge that needed using and falafel just popped into my head (still funny).

I don’t usually like butternut squash too much, but I described these to my boyfriend as little nuggets of butternut squash deliciousness. So yeah they’re orate!

Ingredients

Makes approx 16 falafel

  • Half a butternut squash
  • 1 tin of chickpeas
  • 1 clove of garlic, chopped
  • 1 tsp cumin
  • 1 tsp ground coriander
  • Lemon juice – approx 1-2 tbsp
  • Fresh coriander, i used a good hand full, chopped
  • Bread crumbs (im lazy so used pre brought bread crumbs and used 3 tbsp , 1-2 slices of bread should do the same trick though)

image-1-27

  1. Set the oven to 200c
  2. Cut the butternut squash in half and scoop out the seeds (this is the worst part it reminds me of brains or sumat ewwwieeee)
  3. Put both halves flesh side down on an oiled baking tray and cook for approx 20-25 mins until soft. Remove from the oven and leave to cool

    image-1-20
    And it should look like this !
  4. Next put the chickpeas, chopped garlic, spices, lemon juice, bread crumbs (or bread) and a sprinkle of salt into a blender and whizz until broken down but with some chunky bits of chickpeas left
  5. The butternut squash should be cool now, so scoop out all the fresh and throw away the skin. mash with a fork.
  6. Mix together the butternut squash, the chickpea mix and the chopped fresh coriander. Get those hands in there, so much easier!image-1-25
  7. Shape the mix into either balls or patties, i prefer patties as they are easier to put into pittas etc.image-1-22
  8. Chill the falafels in the fridge for approx 30 mins to make them firm

    Image-1 (29).jpg
    Chilling….don’t tell my mum about all the alcohol…. she’ll come round and drink it 😉
  9. Heat the oven to 200c and place the falafels on a baking tray and cook for approx 10 minute on each side
  10. Finished falafel served with salad and my homemade spiralized lemon and dijon carrot salad !

 

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