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Recipes

Butternut Falafels

  • Prep: 10 Minutes
  • Cook: 20-25 Minutes
  • Serves: 14 Falafels
Nutrition
Calories 33
Carbs 3.1
Fat 0.9
Protein 2.2
Free From

Ingredients

  • 150g cooked butternut squash
  • 50g coconut flour or gluten free flour (e.g. rice or gram flour)
  • ½ tsp. cumin
  • 1 heaped tsp. harissa spice blend
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • 3 egg whites
  • 150g tinned chickpeas, rinsed
  • Olive oil for cooking

Method

  1. Pre heat the oven to 180°C/350°F/gas mark 4.
  2. Line a baking tray with greaseproof paper or a little olive oil.
  3. Place the butternut squash, flour, cumin, harissa spice, garlic, salt and egg whites in a food processor and blend.
  4. Add the chickpeas and pulse, combine the ingredients but keep the chickpeas a little chunky. If you make the mixture too smooth it won’t bind into falafels. If the mixture is too moist add a little more flour.
  5. Shape into bite sized balls and place on the prepared baking tray.
  6. Place in the oven and cook for 20–25 minutes until golden.
  7. Allow to cool an serve.

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