Butternut Squash and Hazelnut Falafels
I discovered the beautiful blog of Charlotte (“Les Recettes de la Débrouille” ) through the fantastic Facebook Group “tests de recettes entre blogueurs”. Sadly, Charlotte passed away in November 2022. In order to honor her memory, we were challenged to keep her spirit alive by continuing to make her recipes. May you Rest In Peace Charlotte ; and know you will be missed! Of course, you will find her original recipe right HERE!
I hope your will Enjoy this very special Recipe as much as I did. Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
Butternut Squash and Hazelnut Falafels
These Roasted Butternut Squash and Hazelnut Falafels are simply delicious! Enjoy with a butter salad with yogurt dressing!
Equipment
Ingredients
ROASTED BUTTERNUT SQUASH
- 20 oz butternut squash (Pureed | You will need 20oz / 580g)
- 1 Tbsp (15 g) roasted garlic oil
- lavender salt
- Pepper Mill
FALAFEL FILLING
- 15 1/2 oz (440 g) garbanzo beans (1 can | Drained | Pat Dried)
- 1/3 cup (40 g) hazelnut flour
- 2 Tbsp (20 g) hazelnuts (Crushed)
- 1/4 cup (35 g) corn starch
- 1 Tbsp (6 g) Ground Cumin
- 1 tsp (2 g) paprika
- 1 Tbsp (9 g) poppy seeds
- 1 tsp (6 g) sea salt
Instructions
ROASTED BUTTERNUT SQUASH
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Preheat over to 400F/200C.
- Peel your butternut squash, and cut into 1"/3cm cubes. Transfer the pieces to your Bonmat™. Add the Roasted Garlic Olive Oil and maple syrup. Season with Salt and Pepper (to taste). Toss to coat.
- Roast for 30 minutes at 400F/200C, turning once. (Every oven heats differently, monitor your squash from 18min). It is ready when the butternut squash pieces are fork tender.
- Once your Roasted Butternut Squash is out of the oven, mash 20oz / 580g worth of squash and let it cool down to the side.
FALAFEL FILLING
- Place the drained and pat dried garbanzo beans into your Eco-chop in batches in order to get a powdery paste. Set aside.
- In your mixing bowl, mix the garbanzo beans powder together with the butternut squash purée. Add the hazelnut flour, crushed hazelnuts, corn starch and spices (cumin, paprika, poppy seeds).
- Start rolling your preparation into smaller balls between the palm of your hands.
- And place them directly onto your bonMAT™ spaced out. (With this recipe, I have made 20 | 10 which I baked right away and 10 which I froze for next time).
BAKE!
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your falafels from 25min). You will know they are ready once they are golden around the ages. Serve with your favorite salad. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 83kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 120mg | Potassium: 180mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3031IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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Avec cette recette je valide ma participation au défi ouvert de Décembre 2022 du groupe Facebook “tests de recettes entre blogueurs” de “Mettre à l’Honneur les Recettes de Charlotte”. Repose en Paix Charlotte “Les Recettes de la Débrouille”, ta recette est un vrai délice!
