on
April 18, 2013

Baked Butternut Squash Falafel and Lemon Tahini Sauce

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.Β 

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.

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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
  • Β 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Butternut Squash Falafel Butternut Squash Falafel Butternut Squash Falafel Butternut Squash Falafel

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.Butternut Squash Falafel

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?

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  • mariafalls

    Falafel balls always make me think of She’s All That. “Would you like to supersize your balls, sir?”

    My sense of humor is ridiculous.

  • itzyskitchen

    YUM! Butternut squash and heat? How delicious

  • Natalie Mason

    This looks delish and I think I would love that cookbook too. I love a veggie meal. Kind of wish I had that sauce right now for breakfast.

  • Chelsea @ One Healthy Munchkin

    Every time I go to the bookstore I contemplate buying that book. Next time!

    I adore tahini sauce. I make a simplified version with just tahini, lemon juice and water – it’s one of my favourite salad dressings.

  • kerr

    This looks so good. Def adding it to my to make list.
    And I must get my hands on that bottle.

  • Uh yum. Definitely making these, i love falafel.

  • Nichole

    I am on a major falafel kick, but I honestly thought they were too hard to make. WOW, this is a great recipe I’m bookmarking.

  • I clearly need to buy that book! I’ve never made falafel before!

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