Baked Butternut Falafels With Cucumber Yogurt Dip

Name: Baked Butternut Falafels With Cucumber Yogurt Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the falafels; 500 g butternut squash, deseeded and cubed; 2 tablespoons olive oil, divided; 1/2 teaspoon garlic powder; 1/4 teaspoon cumin, ground; 1/4 teaspoon coriander, ground; 1/8 teaspoon curry powder (hot); 1 dash cayenne pepper; 1 dash cinnamon, ground; salt and pepper; 400 g chickpeas (either from a can or presoaked and cooked); 1/2 teaspoon baking soda; 1 small bunch parsley, chopped finely; 1 small bunch cilantro, chopped finely; 1/2 teaspoon cumin, ground (yes again); 1/2 teaspoon coriander, ground (yes again); 1/2 teaspoon garlic powder (yes again); For the Cucumber Yogurt; 1/2 cucumber, deseeded and grated; 300 g Greek yogurt; 1 tablespoon lemon juice; salt and pepper

Servings: persons

For the falafels
500 g butternut squash, deseeded and cubed
2 tablespoons olive oil, divided
1/2 teaspoon garlic powder
1/4 teaspoon cumin, ground
1/4 teaspoon coriander, ground
1/8 teaspoon curry powder (hot)
1 dash cayenne pepper
1 dash cinnamon, ground
salt and pepper
400 g chickpeas (either from a can or presoaked and cooked)
1/2 teaspoon baking soda
1 small bunch parsley, chopped finely
1 small bunch cilantro, chopped finely
1/2 teaspoon cumin, ground (yes again)
1/2 teaspoon coriander, ground (yes again)
1/2 teaspoon garlic powder (yes again)
For the Cucumber Yogurt
1/2 cucumber, deseeded and grated
300 g Greek yogurt
1 tablespoon lemon juice
salt and pepper

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.
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.
3
Add the butternut to this and puree it also. The mixture should still be a bit chunky, not totally smooth.
4
Place the mixture in the fridge and let rest for 30 minutes.
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.
6
For the yogurt place the grated cucumber in a fine mesh sieve and sprinkle lightly with salt. Allow to drain for 20 minutes.
7
Then wash off salt and press out all moisture using a tea towel.
8
Combine cucumber with lemon juice and yogurt. Season with salt and pepper to taste.
9
Enjoy with the falafels. This makes a great meal with a salad and some pita bread.

1286

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the falafels, 500 g butternut squash, deseeded and cubed, 2 tablespoons olive oil, divided, 1/2 teaspoon garlic powder, and more.

Yes, Baked Butternut Falafels With Cucumber Yogurt Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Butternut Falafels With Cucumber Yogurt Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions