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  • Stephanie Ann Ferguson

Butternut Squash Falafel

Updated: Sep 30, 2019


Isn't it fun when inspiration hit and you just go with it? I love a good adventure and that sometimes includes a creative adventure in the kitchen.

I don't often get super experimental with food because we have a large family (hello mom of 4 boys here) and can't afford to be throwing anything away, you know what I mean?

But, I saw a heaping bowl of leftover roasted butternut squash and decided to do something about it. Something other than the typical Buddha Bowl or soup.


I have a deep love for Mediterranean food. What's not to love?! It's light and fresh and good in all seasons. I seriously could stand in traffic in the hot southern sun, and spin a sign all day for that stuff.

Since we have been weaning off meat even more lately, I wanted to do something that would honor our current goals , all while giving a proper nod to my beloved cuisine.

Butternut Squash Falafel was born. It has all the spices befitting of falafel, all the crunch and color you would want, and a delightful side of Lemon Tahini sauce for good measure and all the dipping joy.

You guys, I flipping love when a simple experiment exceeds my expectations, don't you?!

I even gifted a cup of these beauties to a dear friend and she was sure to tell me how much she loved them! It really is a high compliment when others enjoy your food.

Give them a try! I would love to hear your thoughts, and anything you tried differently!

Enjoy!


Butternut Squash Falafel

1 cup organic almonds

1/2 cup organic pumpkin seeds

1/2 cup organic walnuts

4 tbsp organic flaxseed meal

4 tbsp *falafel spice blend (see below)

1 cup roasted butternut squash

1 tbsp lemon juice (or apple cider vinegar)

1 tsp sea salt

1 tsp organic ground turmeric

1/4 tsp ground pepper

Crumb Coating

2 tbsp organic flaxseed meal

2 tbsp organic hemp seeds

2 tbsp organic sesame seeds

1/2 tsp z'tar and cumin

Falafel Spice Blend

1 tbsp garam masala

1 tbsp z'tar

2 tsp cumin

2 tsp curry powder

1 tsp garlic powder

1 tsp ground turmeric

Lemon Tahini Sauce

4 tbsp organic tahini

3 tbsp filtered water

2 tbsp lemon juice

salt + pepper to taste

1/4 -1/2 tsp agave (or honey if not vegan) to taste

Make it Work:

1. Process nuts, seeds and spices in a food processor until finely ground.

2. Add the butternut squash, lemon juice (or ACV) and process by pulsing first, until well combined.

3. Combine the Crumb Coating mixture in a bowl and set aside.

4. Using a Tablespoon measurer or small cookie scoop, portion out small balls, hand roll them, then roll them in the crumb mixture and place on a baking sheet lined with parchment paper.

5. Bake the falafel at 350°F for 15 minutes, or until they are just a bit crisp on the outside.

6. Whisk the ingredients for the Lemon Tahini dressing and set aside.

7. Serve falafel warm or cool, with a side of the dressing, my Kale Apple Salad, or on your favorite GF wrap with some sprouts and vegan Ranch.

Enjoy!

Be Healthy. Live Beautifully.

_Stephanie

#vegan #keto #recipe #healthysnack #butternutsquashrecipe

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Raleigh, NC

©️2005 by Stephanie Ann Ferguson