Ingredients
Scale
- falafel:
- 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)
- Tahini Sauce
- 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
Instructions
BUTTERNUT SQUASH FALAFAL
- 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
TAHINI SAUCE
Mix everything together in a blender. SOOO yummy.
Notes
**can use any variation of chickpea, butternut squash, lentils you wish. Just so long as it equals approx 4 cups total.
Keywords: butternut squash, vegetarian, falafals, baked