Its here. The ultimate FALAFEL! And it couldn’t have come at a better time. I mean, my meat taste buds have been sparse lately calling for a good old fashioned substitute. I’m so happy I found it. And one that can be frozen. Booyah baby. In this falafel are not only the generic chickpea, but lentils are present, butternut squash AND the chickpea. Then baked together for an unbelievable crunchy falafel. Ok and just for an added kick in the pants…every good falafel calls for an unbelievable tahini sauce. Its below and it will blow your pants off actually.
I have made these multiple times and now quadruple the recipe! Mostly because we clifford’s can’t control our hunger and we just keep eating. and eating. and eating. yikes. And so with just doubling they would be all gone. So by quadrupling….there is not possible way our stomachs could stomach all gazillion of them in one sitting. therefore we have left-overs:)
Next up: the tahini.
This tahini sauce has been a staple in our house for a good ohhhh over a year but seems like a lifetime. We like ourselves a good sauce. Its a rather funny story because every time I want to make it-because I’m lame and have never written it down-I have to get out my old phone…plug it in….and then scroll down alllll the way to February 2016 in my text messages until I reach the recipe. Unfortunately, that summarizes my life. nothing ever completely accessible but its there! So this blog. Man, and for that reason alone! its awesome that I now have it written down.
When I make it, I double it so that I can have some in the fridge to put over eggs, vegetables, in tacos etc. Its a real good sauce to have on hand. Comparable to cafe rio dressing. Yikes I said it. That was bold.
So now for the deets. First the falafels. Easy and can freeze for later. Thats the life and thats when you know its a keeper. I found this recipe from Just a Taste and tweaked according to my kitchen and tastes.
I had two full plants of cilantro and parsley…so doubling the recipe was really only necessary
Blended it all in a chopper and then mixed by hand in a large bowl. At the end of the recipe it says to add flour slowly….I added it not knowing when to stop and I realized that you still want it sticky. I feel like its hard to mess up.
Place on a cookie sheet or baking dish and bake for approx 20 min @ 350 degrees! For added pita toppings, I added frozen mango, avocado, raw bell pepper, spring mix and feta cheese. Delightful.
Butternut Squash Falafel with Homemade Tahini sauce
SERVING SIZE: 24 falafel balls
TOTAL TIME: 45 min
1 can chickpeas, (drained)
1 cup cooked butternut squash, (cubed)
1 cup cooked lentils
1 1/2 cups rout chopped sweet onion
6 garlic cloves
2 cups lightly packed parsley leaves
2 cups lightly packed cilantro leaves
1 1/2 tsp salt
1/2 tsp chili powder
4 tsp baking powder
1/2 cup cornmeal (could use flour)
1/2 cup tahini
1/2 – 3/4 cup water (as needed for consistency)
3 Tablespoons fresh lemon juice
1 garlic clove, minced
1 Tablespoon olive oil
3/4 tsp sea salt
Black pepper to taste
- Saute onion and garlic in small amount of olive oil until fragrant
- Place herbs, salt, chili powder, baking powder in food processor and process:)
- Add in chickpeas, soft butternut squash and lentils to food processor and process:)
- Add onion garlic mix to the food processor until well blended
- Slowly add cornmeal until the mixture can be formed into balls. (and is not so wet)
- Refrigerate for about 1 hour
- Grill or bake until golden brown
Mix everything together in a blender. SOOO yummy.
**can use any variation of chickpea, butternut squash, lentils you wish. Just so long as it equals approx 4 cups total.