Butternut Squash Falafel

Name: Butternut Squash Falafel
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 200 g butternut or kabocha squash, grated; 100 g dry chickpeas soaked overnight (200 g after soaking). Do not used cooked or canned!; 2 cloves garlic, sliced; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp salt; handful fresh cilantro/coriander; to taste black pepper; 2 Tbsp flour; Oil for frying

Felice @morinoko

Connecticut, United States

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

Felice @morinoko

Connecticut, United States

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

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Ingredients

40 mins

4 servings

200 gbutternut or kabocha squash, grated
100 gdry chickpeas soaked overnight (200 g after soaking). Do not used cooked or canned!
2 clovesgarlic, sliced
1 tspground cumin
1/2 tspground coriander
1/2 tspsalt
handfulfresh cilantro/coriander
to tasteblack pepper
2 Tbspflour
Oil for frying

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Steps

40 mins

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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Felice @morinoko

on August 31, 2015 02:11

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_