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Butternut Squash Falafel Recipe

Butternut Squash Falafel Recipe
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Category : Lunch or snack
Cooking Time : 40 minutes
Serving : 4
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Prepare the ingredients before making Butternut Squash Falafel in your home. Then, follow these steps below to serve Butternut Squash Falafel for your family or friends.

Ingredients: Butternut Squash Falafel

  • 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

How to Make Butternut Squash Falafel

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Butternut Squash Falafel in your home by yourself.

    Step 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.)
  • Step 2
  • Put soaked chickpeas, garlic, spices, cilantro and flour into a food processor/mixer. Process until it turns into a grainy meal.
  • Step 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.
  • Step 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.
  • Step 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).
  • Step 6
  • When the first side is golden brown, turn over with tongs and fry the other side.
  • Step 7
  • Remove finished falafel onto a plate or rack lined with paper towels. Fry the rest of the falafel until all are finished.
  • Step 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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