Butternut Falafel

Butternut Falafel

This recipe may take a little time to prepare but is well worth it. It may be worth preparing an extra roasted butternut the night before, to save on the roasting time. If you will be roasting butternut anyway, why not make the most of your time, roast extra to be used on another night, follow this link to learn how. 

Falafel is a wonderful little nugget made from chickpeas, which originated in Egypt, and is commonly seen in Middle Eastern cuisine. It pairs well with tatziki and hummus. You can eat it as is with salad or in a wrap, flatbread or pita.

This is a great dish for babies (who are already comfortably eating finger foods), and toddlers as well as the rest of the family.

Read about the Health benefits of Butternut by following this link!



1 Cup Dried Chickpeas

1Kg peeled, seeded butternut squash  (about 500g once roasted)

Extra Virgin Olive Oil

⅛ Cup Uncooked Bulgur Wheat

¼ tsp Garlic & Parsley Salt or 2 Cloves Garlic

1 tsp ground Coriander

1 Tbl Smoked Paprika

½ Bunch Chopped Coriander

Juice of 1 Lemon

Salt and Ground Black Pepper to season

½ tsp Baking Powder

½ Cup Chickpea Flour

Oil, for deep-frying


Soak the chickpeas in 2 cuos of water, for 12 hours (or overnight)

Preheat the oven to 200 degrees C.

Cut the butternut into 2cm chunks. Follow this link to learn how to peel butternut the easy way, and more.

(You can also slice each butternut in half and roast them with their skins on, scooping the flesh out, once cooked, if you do this, add about 10 minutes to the cooking time)

Place on a roasting tray, drizzle with olive oil, season with sea salt and roast for about 30 minutes until cooked and caramelised around the edges. Remove and let cool.

You can use this time to make tzatziki, hummus or feta dip (recipes and links to come soon)

Once cool, place the butternut flesh into a food processor with all the remaining ingredients, except the baking powder and chickpea flour.

Blitz until just combined (don’t over do it).

Place into a bowl and add the baking powder and chickpea flour, mix until combined and place in the fridge for at least an hour.

Heat oil in a medium sized saucepan (Oil to be at leat 5cm deep) The oil is ready when a small amount of test batter, sizzles when dropped in.

Wet your hands and press the mixture into balls about ta tablespoon per falafel.

Fry in the oil in batches for 6 – 8 minutes until well browned and cooked through. Drain and serve while hot.