Baked Butternut Falafels With Cucumber Yogurt Dip

May 21, 2023May 21, 20230 0
Baked Butternut Falafels with Cucumber Yogurt Dip
in Main

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

500 g butternut squash , deseeded and cubed
2 tablespoons olive oil , divided
1/2 teaspoon garlic powder
1/4 teaspoon cumin , ground
1/4 teaspoon coriander , ground
1/8 teaspoon curry powder ( hot )
1 dash cayenne pepper
1 dash cinnamon , ground
salt and pepper
400 g chickpeas ( either from a can or presoaked and cooked )
1/2 teaspoon baking soda
1 small bunch parsley , chopped finely
1 small bunch cilantro , chopped finely
1/2 teaspoon cumin , ground ( yes again )
1/2 teaspoon coriander , ground ( yes again )
1/2 teaspoon garlic powder ( yes again )
1/2 cucumber , deseeded and grated
300 g Greek yogurt
1 tablespoon lemon juice
salt and pepper

Nutrision Information

Servings Per Recipe
4
Calories
245
Sugar
6g
Fat
12g
Falafel is a Middle Eastern dish made of ground chickpeas or fava beans, mixed with herbs and spices, and formed into balls or patties. It is often served as a street food, in pita bread with vegetables and sauce. This baked butternut falafel is a spin on the classic, with the addition of roasted butternut squash to add flavor and nutrients. The falafels are baked instead of deep-fried, making them a healthier option. The dip is a refreshing and low-fat alternative to the traditional tahini sauce. This dish is a great vegetarian and vegan option for lunch or dinner.

Instructions

1.Preheat oven to 375°F (190°C).
2.Toss butternut squash with 1 tablespoon of olive oil, garlic powder, cumin, coriander, curry powder, cayenne pepper, cinnamon, and salt and black pepper to taste.
3.Roast squash for 25-30 minutes until tender.
4.In a food processor, pulse the chickpeas, the remaining 1 tablespoon of olive oil, baking soda, parsley, cilantro, cumin, coriander, garlic powder, and salt and black pepper until combined. Add the roasted squash and pulse until you have a crumbly mixture.
5.Using your hands, form 2 tablespoons of the mixture into falafel balls. Arrange the falafels on a lined baking sheet and bake for 20-25 minutes, turning halfway through.
6.For the dip, mix the grated cucumber, Greek yogurt, lemon juice, and salt and black pepper to taste.
7.Serve the falafels with the dip.

PROS

These baked butternut falafels are a healthier and lighter version of traditional deep-fried falafel.

They are a great source of vegan protein and fiber, and the butternut squash adds a boost of vitamin A and C.

The cucumber yogurt dip is a refreshing and low-fat alternative to traditional tahini sauce.

CONS

The falafels can be crumbly if the chickpeas are not blended well, but this can be easily solved by adding some flour to the mixture to bind it.

The dip may be too tart for some palates, but you can adjust the amount of lemon juice to your liking.

HEALTH & BENEFITS

Chickpeas are a great source of plant-based protein and fiber, which can help regulate blood sugar levels and maintain digestive health.
Butternut squash is packed with vitamin A and C, which supports vision, skin, and immune function.
Greek yogurt is an excellent source of probiotics, which aid in gut health and boost immunity.

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