Butternut Squash Falafel
Delicious falafel with a hint of sweetness and golden color from the winter squash. I recently discovered it's very easy to mix in vegetables into homemade falafel so I've been trying different combinations. I have a lot of squash (butternut and kabocha) in my garden so it was my next experiment ;)
When making falafel, I highly recommend using uncooked chickpeas that have been soaked overnight. Cooked or canned beans will easily fall apart and disintegrate into the cooking oil (tip I learned from a friend who's a chef after too many failed falafel attempts).
P.S. If you are a beet lover, beet falafel is another awesome way to get creative: https://cookpad.wasmer.app/us/recipes/246975-beet-falafel
Butternut Squash Falafel
Delicious falafel with a hint of sweetness and golden color from the winter squash. I recently discovered it's very easy to mix in vegetables into homemade falafel so I've been trying different combinations. I have a lot of squash (butternut and kabocha) in my garden so it was my next experiment ;)
When making falafel, I highly recommend using uncooked chickpeas that have been soaked overnight. Cooked or canned beans will easily fall apart and disintegrate into the cooking oil (tip I learned from a friend who's a chef after too many failed falafel attempts).
P.S. If you are a beet lover, beet falafel is another awesome way to get creative: https://cookpad.wasmer.app/us/recipes/246975-beet-falafel
Open in Cookpad AppSteps
- 1
Peel the skin from the squash and finely grate it with a grater. (You could probably slice it thin and process it in a mixer or food processor as well.)
- 2
Put soaked chickpeas, garlic, spices, cilantro and flour into a food processor/mixer. Process until it turns into a grainy meal.
- 3
Mix the chickpea mix and the grated squash together in a bowl. If necessary, add a tablespoon of flour at a time, until the mixture can be formed into balls without falling apart.
- 4
Form the mixture into about 10 round balls (about 2 Tbsp of the mix for each one). Set on to a plate or pan.
- 5
Prepare about 1 inch (3 cm) of hot oil for frying the falafel. One hot, fry the the falafel in batches. Fry the first side until golden brown (it usually takes 2-3 minutes for me but depends on how how you have your oil).
- 6
When the first side is golden brown, turn over with tongs and fry the other side.
- 7
Remove finished falafel onto a plate or rack lined with paper towels. Fry the rest of the falafel until all are finished.
- 8
Serve in pitas or with your favorite dipping sauce. I like making a sauce with strained/greek yogurt, a pinch of salt, and olive oil (sometime mix in diced cucumber or fresh cilantro).
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