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baked butternut squash falafel

Baked Butternut Squash Falafel with Maple Tahini Sauce

Maggie Michalczyk, RDN
Baked butternut squash falafel with maple tahini sauce are a fun and delicious way to use chickpeas! The falafel balls are perfect for topping a salad with, spaghetti squash or simply eating as a side! 
Prep Time 15 mins
Cook Time 20 mins
Servings 12 balls


For the butternut squash falafel:

  • 1/2 cup oat flour
  • 3 cloves garlic roughly chopped
  • 1 1/2 cup cooked butternut squash*
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1/2 cup parsley leaves stemmed
  • 1/2 lemon juiced
  • 1 tsp. onion powder
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1/2 tsp. turmeric
  • 1/2 tsp. black pepper
  • 1 tsp. sea salt
  • For the maple tahini sauce:
  • 1/2 cup tahini
  • 2 tbsp. pure maple syrup
  • 1/4 cup lemon juice from 1-2 lemons
  • water to thin about 2 tbsp.
  • salt and pepper


  • Preheat the oven to 400°F line a baking sheet with parchment paper or a silicone mat.
  • Add chickpeas, garlic and cooked or steamed butternut squash to the bowl of a food processor. Pulse just a few times until you get a chunky mixture. You do not want to fully puree the mixture! Just a couple pulses should leave it chunky. 
  • Transfer mixture into a bowl and add cumin, coriander, onion powder, turmeric and salt and pepper along with the roughly chopped parsley. Add the lemon juice and stir together to combine. 
  • Use a cookie scoop to portion into balls on the baking sheet. 
  • Bake for about 20 minutes or until the tops are golden brown. 
  • While the falafels bake, combine all of the ingredients for the maple tahini sauce. Sauce should be thin enough to use as a drizzle, but not super watery! Add more water as necessary to thin it out. 
  • Remove falafel from oven, let cool slightly and drizzle with maple tahini sauce. 


* I steamed a bag of cubed butternut squash which worked great in this recipe, however you can definitely roast cube butternut squash in the oven at 400 degrees for 15-20 minutes tossed in a tbsp. of avocado oil. 
Keyword baked butternut squash falafel