Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Butternut Squash Falafel. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Butternut Squash Falafel Recipe. This butternut squash falafel is really easy to make and tastes delicious too popped into a wrap The butternut squash adds moisture and sweetness to the falafels as well as counting as one of our. These wonderfully tasty Butternut Squash Falafel are zero SmartPoints on Weight Watchers Freestyle plan.
You can have Butternut Squash Falafel using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Butternut Squash Falafel
- Take 200 g of butternut or kabocha squash, grated.
- Take 100 g of dry chickpeas soaked overnight (200 g after soaking). Do not used cooked or canned!.
- You need 2 cloves of garlic, sliced.
- Make ready 1 tsp of ground cumin.
- Take 1/2 tsp of ground coriander.
- Prepare 1/2 tsp of salt.
- Take handful of fresh cilantro/coriander.
- Take to taste of black pepper.
- Make ready 2 Tbsp of flour.
- It’s of Oil for frying.
On Monday Zoella LOVED butternut squash falafel.On Tuesday, she decided to test that new found free-will in the face of homemade falafel.She pursed her lips tight with a vigorous "no" head shake.A lovely twist on a traditional falafel, using roasted butternut squash and garlic which adds a delicious sweetness against the middle eastern spices and fresh coriander.
Butternut Squash Falafel step by step
- 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.).
- Put soaked chickpeas, garlic, spices, cilantro and flour into a food processor/mixer. Process until it turns into a grainy meal..
- 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..
- Form the mixture into about 10 round balls (about 2 Tbsp of the mix for each one). Set on to a plate or pan..
- 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)..
- When the first side is golden brown, turn over with tongs and fry the other side..
- Remove finished falafel onto a plate or rack lined with paper towels. Fry the rest of the falafel until all are finished..
- 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)..
Spicy, delicious and light, this is definitely one of my favourites.Learn how to make Butternut squash falafel salad and get the Smartpoints of the recipes.Peel and cut the squash into cubes.
Serve the falafel on top of that super creamy and nutty butternut hummus.Farfalle with Butternut Squash. this link is to an external site that may or may not meet accessibility guidelines.Keep tightly covered at room temperature.These amazing butternut squash and lentil patties are the perfect veggie burger.Putting them on top of a salad to add protein to my lunch.
