For Christmas last year, one of my blog readers and I did a gift exchange. In my package, she sent what has become one of my very favorite cookbooks: Vegetarian by Alice Hart.
Today I’d like to share with you an adapted version of her butternut squash falafel with the most delicious sauce to go with it.
Butternut Squash Falafel and Lemon Tahini Sauce
For the falafel:
- 3 1/2 cups butternut squash, cubed (Buy the precut kind. Trust me.)
- 1 tbsp. olive oil
- 1 (14.5 oz.) can of chickpeas, drained and rinsed
- 3 garlic cloves, minced
- 1 jalapeno, seeds removed and finely chopped
- handful of fresh parsley, finely chopped
- 1/2 tsp. baking soda
- 1 tsp. cumin
- 1 tsp. ground coriander
For the Lemon Tahini Sauce
- 5 tbsp. tahini paste
- 2-3 tbsp. lemon juice
- 1 tbsp. soy sauce
- 1 tbsp. apple cider vinegar
- 1 tbsp. water
- 2 cloves of garlic
- 1 small handful of fresh parsley
- Preheat oven to 400*. Toss the butternut squash with olive oil and season with salt & pepper. Spread out on a baking tray and roast for 35-40 minutes, or until soft. Set aside.
- In a food processer, place the chickpeas, garlic, jalapeno, parsley, baking soda, cumin, and coriander. Pulse the machine, scraping down the sides with a spatula when necessary, until the mixture becomes a soft paste.
- Mash the squash with the back of a fork and then add to the chickpea mixture. Form 16 patties by rolling mixture into a ball, then lightly flattening out. Place on a lined baking sheet and drizzle with a bit of oil. Baking 15-20 minutes or until golden brown underneath.
- While the falafel is baking, make the Lemon Tahini sauce. Simply puree all of the ingredients in a food processor until smooth. Serve with falafel or drizzle on top.
While the original recipe adds a cucumber yogurt sauce to the falafel, I thought that would take away from the heat (and warmth!) of the dish. I’m going to warn you right now, the Lemon Tahini sauce is addicting. You will want to drizzle this on eeeevverrryyyythhiiiiing.
The sauce isn’t too thick, but if you’d like to thin it out, add a bit more water. I highly recommend buying this emulsifying bottle to store it in:
I bought it from The Coastal Cupboard in Mt. Pleasant and love using it for homemade dressings and sauces. You can store it in your fridge and when you want to use it again, give it a little spin and pour!
What’s your pick? Tzatziki or tahini sauce? Or both?