Butternut Squash Falafel with Maple Tahini Sauce
Butternut Squash Falafel with Maple Tahini Sauce- a fall-inspired falafel that’s baked instead of fried. Perfect for prepping ahead for healthy lunches or dinner! (vegan + gluten-free)
During our recent trip to Dublin I had what was easily some of the best falafel of my life. We were only there for a week but I went back to the same falafel place twice because it was so dang good.
As I slowly devoured every bite of the falafel wrap I asked myself, what made this falafel so much better than any other kind I’ve had?
First off, it was super fresh and cooked to order. Second, it was served with a creamy tahini sauce, tangy pickles, and plenty of fresh herbs to give it a ton of texture and flavor.
With that in mind, I decided to create a fall-inspired version with just as many textures and flavors using roasted butternut squash and pecans topped with a maple tahini sauce.
What’s great about homemade falafel is that you can prep the mixture in advance and then cook them when you’re ready to eat. Or you can cook them all at once and reheat. Whatever suits you best.
For dinner they’re great as a main served with a side of salad or your favorite roasted vegetables. I made them with mustard roasted cabbage from Laura’s cookbook and it made for a seriously delicious meal.
You can also serve them for lunch in a wrap with plenty of fresh herbs, tahini sauce and pickled cabbage if you’re in the mood for something special. Either way they’re sure to be a hit. Enjoy!
Butternut Squash Falafel with Maple Tahini Sauce
Yield: 28 falafels
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
For the Butternut Squash Falafel
- 1/2 cup rolled oats
- 1/2 cup pecans
- 3-4 cloves garlic, roughly chopped
- 1 small red onion, diced
- 1 cup cooked butternut squash*
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1/2 cup parsley leaves, stemmed
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon fine sea salt
For the Maple Tahini Sauce
- 1/2 cup tahini
- 2 tablespoons pure maple syrup
- 1/4 cup lemon juice (from 2 lemons)
- water to thin, as needed
- salt, to taste
Directions:
Preheat the oven to 400°F the line two baking sheets with parchment paper or a silicone mat.
In a food processor, add the oats and blend until a flour forms. Add the pecans, garlic and onion then continue to blend until finely chopped. Transfer to a large bowl along with the butternut squash.
Add the garbanzo beans and parsley and blend until finely chopped, for about 15 seconds. The beans should hold together when pressed between your fingers. Transfer to the bowl with the squash then add the lemon juice, coriander, cumin, and salt. Stir together until well combined.
Scoop out about 1-2 tablespoons at a time onto the line baking sheet. Gently press down and shape with your fingers into small circular patties. Bake in the oven for 20 minutes.
Meanwhile make the tahini sauce by combining the ingredients in a small bowl. Add water a tablespoon at a time until the sauce is thin enough to drizzle. Add salt to taste.
Serve cooked falafel warm with tahini sauce and enjoy!
*Time does not include roasting butternut squash. You’ll need 1 small squash. Cut off stem, slice in half then use a spoon to scoop out the seeds. Rub flesh with high heat oil then place face down on a baking sheet lined with parchment paper. Bake at 400°F for about 30 minutes or until golden brown and soft. Allow to cool then scrape out cooked flesh. Measure out 1 cup for recipe.
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment and rating below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
I love the idea of adding Bnut squash. I’ve added sweet potato before but can’t wait to try this! I love falafel! I just made up a recipe last night for my salad with lots of lemon and turmeric. It was very good!
That sounds amazing! Lemon and turmeric are so good together. :)
Bring on Fall, Sarah! What a great way to enjoy falafel and butternut. The maple tahini is over the top! I’ve been making falafel with tahini sauce on repeat for years, but have yet to blog about them. They’re a must in any vegetarian repertoire.
You’ll have to share your version soon!
I adore any sauce made with tahini! These falafel look like the perfect thing to meal prep for lunches on top of salads throughout the week! :)
I love the sound of all of these flavors together Sarah — I’m craving a batch of these! The butternut squash must help keep them from being dry, which sounds fantastic!
This is genius!! I absolutely love this combo of flavors! Definitely must try these this season <3
This dish was amazing! I am trying to cut oils and this recipe was perfect for that! I served it with a salad and oven baked yuca fries without oil and replaced the tahini with mustard and it was a success with everybody! Thank you so much!
So glad to hear that! I love the idea to serve them with yuca fries. YUM!
Hi – do you know if these freeze well and for how long? Cannot wait to try.
Hi Cindy! They should freeze fine for at least a few months. I hope you get a chance to try them!
Really good! I made these last night into little falafel balls and topped our salads with them. Camryn loveddddd them! She ate so many. haha
Sounds like she’s a little foodie in the making! :)
I’ve had this recipe saved for a year and finally tried it: VERY GOOD! I added a bit of yogurt atop mine just because it sounded nice but there is nothing to be tweaked in this recipe. Thank you so much!
That does sound good! Thank you for the review!