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–+ servings

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 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!

Video

Special Notes

Nutrition

Nutrition Facts
Butternut Squash and Hazelnut Falafels
Amount Per Serving
Calories 83 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.3g2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 120mg5%
Potassium 180mg5%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 2g2%
Protein 3g6%
Vitamin A 3031IU61%
Vitamin C 7mg8%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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