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Butternut Squash and Hazelnut Falafels

bakingwithnessa
These Roasted Butternut Squash and Hazelnut Falafels are simply delicious! Enjoy with a butter salad with yogurt dressing!
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Prep Time 10 minutes
Bake / Cook Time 30 minutes
Total Time 40 minutes
Course Starter
Cuisine French, Mediterranean
Servings 20

Equipment

Large Bonmat™
Baking Sheet (L)
Eco-Chop
Mini Spatulas
Mixing Bowl
Santoku Chef Knife
Lavender Salt Mill
Pepper Mill

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
Keyword bon cook, butternut squash and hazelnut falafels, butternut squash falafels, fall baking, flexipan, guy demarle, silicone bakeware, silicone molds, silpat
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/butternut-squash-and-hazelnut-falafels/