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We love a good falafel and we’re delighted that we created these roasted butternut squash falafels with spiced chickpea. The recipe uses a blend of ground spices and fresh herbs, giving these butternut squash falafels a lovely spicy kick.

Makes 18

Prep time – 15 minutes
Cooking time – 50 minutes

1 medium butternut squash, roasted
1 x 400g tin chickpeas
2 cloves of garlic, roasted
150g oatbran
1 tsp. ground cumin powder
½ tsp. ground coriander
1 tsp. harissa powder
Small handful of fresh coriander
Pinch of salt
Few twists of black pepper


Preheat the oven to 180°C. Slice the butternut squash into 2cm thick circles and place on a lined baking tray with the garlic and drizzle with a little rapeseed oil. Put in the oven for 30 minutes until tender. Leave to cool, then remove the skin.

Once cool put the butternut squash, drained chickpeas, oatbran, cumin, harissa powder, garlic, ground and fresh coriander into a food processor. Season, then blend until smooth.

Using clean but slightly wet hands, shape the mixture into 18 patties, roughly 4cm in diameter and 2 cm deep. Place on a plate and chill in the fridge for 20 minutes.

Preheat the oven to 180°C. Line a tray with baking paper, add the butternut squash falafels, evenly space them out and bake for 8-10 minutes on each side.

Serve the butternut squash falafels with salad, hummus and pittas.

The butternut squash falafels can be kept in a sealed container in the fridge for up to 3 days.