Butternut Squash Falafel
Butternut Squash Falafel

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, butternut squash falafel. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Butternut Squash Falafel These Butternut Squash Falafel are Zero SmartPoints on the Weight Watchers Freestyle plan, the myWW Blue plan and the myWW Purple plan. This butternut squash falafel is really easy to make and tastes delicious too popped into a wrap with fresh salad leaves This butternut squash falafel is really easy to make and tastes delicious too popped into a wrap with fresh salad leaves But as winter approaches, it is the perfect opportunity to warm up falafel with butternut squash that has been roasted in aromatic cumin. The cool, lemony tahini sauce balances the warmth of the cumin and the sweet butternut squash and is a great counter to the well-spiced falafel. Peel butternut squash, cut in half, lengthwise, remove seeds and chop into bite size pieces.

Butternut Squash Falafel is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Butternut Squash Falafel is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have butternut squash falafel using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Butternut Squash Falafel:
  1. Prepare 200 g butternut or kabocha squash, grated
  2. Prepare 100 g dry chickpeas soaked overnight (200 g after soaking). Do not used cooked or canned!
  3. Make ready 2 cloves garlic, sliced
  4. Prepare 1 tsp ground cumin
  5. Make ready 1/2 tsp ground coriander
  6. Get 1/2 tsp salt
  7. Get handful fresh cilantro/coriander
  8. Make ready to taste black pepper
  9. Prepare 2 Tbsp flour
  10. Get Oil for frying

Spray with low calorie cooking spray and sprinkle the garlic powder, cumin, coriander, curry, cayenne pepper, cinnamon, salt and pepper over the butternut squash. Add the bashed garlic cloves and toss everything to evenly coat with the spices. Butternut Squash Falafel Combine the pumpkin seeds, almonds and ground flax seeds in a food processor fitted with an S-blade. Add the butternut squash, spices, apple cider vinegar, sea salt, turmeric and black pepper.

Instructions to make Butternut Squash Falafel:
  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).

Butternut Squash Falafel Combine the pumpkin seeds, almonds and ground flax seeds in a food processor fitted with an S-blade. Add the butternut squash, spices, apple cider vinegar, sea salt, turmeric and black pepper. This homemade butternut squash falafel is a lunchbox winner. And it's made even tastier with a spicy zhoug sauce, a green chilli sauce originating in Yemen - think of it as a Middle Eastern pesto! Set aside (you may need to.

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