| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| Yield: | 12 falafels |
Ingredients
- 1 small butternut squash (1 to 1 1/2 pounds), peeled and cut into small chunks (1/2 inch)
- 1/3 cup extra-virgin olive oil
- Kosher salt
- Freshly cracked black pepper
- 8 ounces canned chickpeas, drained
- 1/3 cup tahini
- 1/3 cup coconut milk
- Juice of 1 lemon
- 1 tablespoon miso
- One 15-ounce can chickpeas, drained
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 garlic cloves, finely chopped
- 1/2 yellow onion, finely chopped
- 1/2 cup fresh basil, roughly chopped
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Freshly cracked black pepper
- 1 tablespoon sesame seeds
Instructions
- For the butternut hummus: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Spread the butternut pieces evenly on the baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper. Bake for 25 to 30 minutes or until soft and golden.
- Combine the roasted butternut, chickpeas, tahini, coconut milk, lemon juice and remaining olive oil in a blender, season with salt and pepper and blitz until smooth. Set aside (you may need to clean your blender at this point).
- For the pesto falafel: Combine the miso, chickpeas, cumin, coriander, garlic, onion, basil, olive oil and some salt and pepper in a blender or food processor until combined. Wet your hands and roll the mix into golf ball-sized balls and place on a parchment-lined baking sheet. Sprinkle with the sesame seeds. Refrigerate for 1 hour.
- Preheat the oven to 400 degrees F.
- Drizzle the falafel with olive oil and bake for 30 minutes or until golden. Note: You can twice cook them by adding oil to a frypan for a bit of an extra golden edge for 2 minutes on medium heat.
- Serve the falafel on top of that super creamy and nutty butternut hummus.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 244 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 323 mg |
Reviews
Where do you find dried chickpeas in the grocery store? Do they come in a bag? a can?
The falafel tasted wonderful but was mushy, not the texture I had hoped for! Mine were more mounds than cookies so they did hold their shape but were flat on the bottom (left them in the refrigerator for 1.5 hours) and they just didn’t crisp up. I knew they weren’t fried but I expected them to have a firmer consistency. The ‘hummus’ was bland..was okay to accompany this dish but no garlic or cumin?! It just didn’t have any zing to it.
I agree with previous reviewers – the falafel baked more like a cookie than a ball, even after adding some extra flour to the mixture. It tasted AMAZING though! If you don’t want a falafel cookie (I don’t mind, because it still tastes good, but it doesn’t really look so great), I would fry them traditionally or pan fry them like patties.
The hummus is so delicious and amazingly easy. I had never made hummus before and had expected it to be a big failure, but it is a seriously fullproof recipe! I drizzled some maple syrup on top at the end just because I like a kick of extra sweetness.
All in all, they won’t turn out like they did on the show, but they will taste amazing. And that’s what really matters, right?
This did not come out as we had hoped. The falafel came out of the oven flat, not like the balls they went in as. They tasted good and the hummus was good. We were trying these for a vegan Thanksgiving main but we won’t be able to use this. Not sure what binds the falafel ball together.