I’m so excited to share this recipe for baked butternut squash falafel recipe because to be honest I did not even know what falafel was until I moved to New York three years ago. Even then I just thought it was greasy street food that came from a truck! This version is way better and has quickly become a staple in my house!
These baked butternut squash falafel balls are really easy to make and perfect for using in exactly the way I first fell in love with them, on a salad. They would even make great as a party appetizers served with a yogurt dipping sauce. If you’re a meatless Monday warrior, or vegetarian I know you will love these too! I got a little crazy with both black and white sesame seeds because I had them on hand, but you can keep it simple with just one type.
The turmeric flavor balances out the butternut squash and contributes to that great orange color you see here. Chickpeas are a great source of fiber, and so is butternut squash, which means these pack double the filling power that you need to feel satisfied. Growing up we always had some type of meat or animal protein on the dinner table, a habit I’ve grown to adopt in my adult years too. The thing is sometimes I’m sick of eating chicken or simply don’t want meat either way you slice it.
Making a batch of these a week is definitely perfect when I’m opting for more meatless meal options, which I find myself doing once or twice a week! I love getting creative with butternut squash, something I think you can see here that I’m getting pretty good at!
These baked butternut squash falafel balls with turmeric are super flavorful and fun to make. Use them as salad toppers or dip in creamy greek yogurt for a new way to enjoy butternut squash!
- 1 medium butternut squash, cubed and baked
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp red pepper flakes
- 1 tbsp olive oil
- 1 (15 oz. can) chickpeas, drained and rinsed
- 3/4 brown rice flour
- 1 tsp salt
- 2/3 cup sesame seeds (white or black)
- Preheat over to 400 degrees. Cube the butternut squash and put into a roasting pan.
Sprinkle with olive oil, turmeric, 2 tsp of cumin and coriander.Bake for approximately 20 minutes.
- Remove the butternut squash from the oven and transfer to a food processor.
- Add the chickpeas, brown rice flour, red pepper flakes, salt and remaining cumin,
Process until a paste-like mixture begins to form. Careful not to overwork the mixture!
- Transfer to a bowl and refrigerate for 15 minutes.
- Preheat the over to 350 degrees and shape the cooled mixture into golf ball sized balls.
- Roll each ball in sesame seeds and drizzle with a little bit of olive oil.
- Bake for 20 minutes flipping the balls over halfway through baking.
- Serve right away or store in the refrigerator for up to a week.
If you don’t have brown rice flour you can substitute regular or whole-wheat flour.
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