Butternut Squash Falafel with Maple Tahini Sauce
Servings: 28 falafels
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
Instructions
- 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!
Notes
*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.