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1
Place the butternut squash cubes on a paper-lined baking sheet. Drizzle with 1 tbs of the olive oil and sprinkle garlic, powder, cumin, coriander, curry, cayenne pepper, cinnamon, salt and pepper over it. Toss to coat. Roast this in the preheated oven at 200u00b0C/400u00b0F for about 35 minutes. Set aside.
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2
In a large bowl puree the chickpeas together with the baking soda, parsley, cilantro, cumin, coriander and garlic powder. I used my immersion blender for this, but you can also use a food processor or a potato masher.
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3
Add the butternut to this and puree it also. The mixture should still be a bit chunky, not totally smooth.
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4
Place the mixture in the fridge and let rest for 30 minutes.
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5
Take tbs full of the mixture and drop them onto a paper-lined baking sheet. I used my hands to form them into patties. Drizzle with the remaining 1 tbs of olive oil and bake for 15-20 minutes at 200u00b0C/400u00b0F They should be nicely browned on top.
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6
For the yogurt place the grated cucumber in a fine mesh sieve and sprinkle lightly with salt. Allow to drain for 20 minutes.
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7
Then wash off salt and press out all moisture using a tea towel.
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8
Combine cucumber with lemon juice and yogurt. Season with salt and pepper to taste.
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9
Enjoy with the falafels. This makes a great meal with a salad and some pita bread.
