Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, butternut squash falafel. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
These wonderfully tasty Butternut Squash Falafel are zero SmartPoints on Weight Watchers Freestyle plan. This butternut squash falafel is really easy to make and tastes delicious too popped into a wrap The butternut squash adds moisture and sweetness to the falafels as well as counting as one of our. Want to lose weight, have more energy and burn fat for fuel?
Butternut Squash Falafel is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Butternut Squash Falafel is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have butternut squash falafel using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Falafel:
- Make ready 200 g butternut or kabocha squash, grated
- Take 100 g dry chickpeas soaked overnight (200 g after soaking). Do not used cooked or canned!
- Take 2 cloves garlic, sliced
- Take 1 tsp ground cumin
- Make ready 1/2 tsp ground coriander
- Prepare 1/2 tsp salt
- Prepare handful fresh cilantro/coriander
- Prepare to taste black pepper
- Take 2 Tbsp flour
- Get Oil for frying
On Monday Zoella LOVED butternut squash falafel. On Tuesday, she decided to test that new found free-will in the face of homemade falafel. She pursed her lips tight with a vigorous "no" head shake. Cut the butternut squash in half, scoop out.
Steps to make Butternut Squash Falafel:
- Peel the skin from the squash and finely grate it with a grater. (You could probably slice it thin and process it in a mixer or food processor as well.)
- Put soaked chickpeas, garlic, spices, cilantro and flour into a food processor/mixer. Process until it turns into a grainy meal.
- Mix the chickpea mix and the grated squash together in a bowl. If necessary, add a tablespoon of flour at a time, until the mixture can be formed into balls without falling apart.
- Form the mixture into about 10 round balls (about 2 Tbsp of the mix for each one). Set on to a plate or pan.
- Prepare about 1 inch (3 cm) of hot oil for frying the falafel. One hot, fry the the falafel in batches. Fry the first side until golden brown (it usually takes 2-3 minutes for me but depends on how how you have your oil).
- When the first side is golden brown, turn over with tongs and fry the other side.
- Remove finished falafel onto a plate or rack lined with paper towels. Fry the rest of the falafel until all are finished.
- Serve in pitas or with your favorite dipping sauce. I like making a sauce with strained/greek yogurt, a pinch of salt, and olive oil (sometime mix in diced cucumber or fresh cilantro).
Keep tightly covered at room temperature. These amazing butternut squash and lentil patties are the perfect veggie burger. Putting them on top of a salad to add protein to my lunch. Note: You can twice cook them by. Weight watchers butternut squash falafel salad with zhoug.
So that is going to wrap it up for this exceptional food butternut squash falafel recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
