Recipe: Tasty Butternut Squash Falafel

Butternut Squash Falafel.

You can cook Butternut Squash Falafel using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Butternut Squash Falafel

1. You need 200 g of butternut or kabocha squash, grated.
2. Prepare 100 g of dry chickpeas soaked overnight (200 g after soaking). Do not used cooked or canned!.
3. Prepare 2 cloves of garlic, sliced.
4. Prepare 1 tsp of ground cumin.
5. It’s 1/2 tsp of ground coriander.
6. It’s 1/2 tsp of salt.
7. Prepare handful of fresh cilantro/coriander.
8. It’s to taste of black pepper.
9. You need 2 Tbsp of flour.
10. Prepare of Oil for frying.

Butternut Squash Falafel instructions

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)..