Butternut Squash falafels

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Happy first advent lovelies! It`s a stormy and rainy day. So we stay cosy at home with these butternut squash falafels and fresh baked carrot cake with candied kumquats. (stay tuned for the recipe)

Who does not love crunchy falafel with many different treats. The beetroot Curbey by Ramin is a real hit and will be on display at our Christmas dinner. (A delicious vegan festive dinner recipe coming soon on the blog, be curious)

Ingredients for butternut squash falafels

250 g of chickpeas (can) or white beans
280g grated butternut squash
1 small yellow onion, roughly chopped
4 tbsp chickpea flour + more
1/2 bund roughly chopped parsley
2 garlic cloves, roughly chopped
1 tbsp of lemon juice
1/2 tsp Cumin
1/2 tsp coriander seeds, roasted and ground
1 tsp paprika powder
1 tsp baking powder
Oil to fry

Beetroot Curbey
2 beetroots
1 red onion
1 tbsp tomato paste
olive oil
2 cl cream or vegan alternative
2 cl rose wine
raspberry vinegar
pepper
2 pimento , grounded
1/4 tsp nutmeg
Pinch of cinnamon

METHOD

Heat some oil in a pan and fry the onion and garlic vigorously. Put aside.
Add all ingredients + the onion mixture to a Food Processor and mix until a medium coarse mass is obtained.
If the mass is too moist, add more chickpea flour. Let it rest for 10 minutes.
Heat oil in a frying pan and fry or deep-fry the falafel.

Beetroot Curbey
Cook and skin the beetroot, then spin through a spiralizer. Halve Zoodels at least.
Slice the onions and sauté in olive oil. Add peppers and spices.
Sauté the tomato puree briefly, deglaze with a little water and bring to a boil.
Add Zoodles with Rose. Simmer a little and refine with 2cl cream and a little raspberry vinegar.

Serve the bowl with falafel, beetroot curbey, salad and dressing. (You can find the dressing recipe below)

Enjoy the meal.

Print

Butternut squash falafels

Crispy butternut squash falafels with beet root and salad. The perfect lunch meal.

Course Savory

Cuisine vegan

Prep Time 15 minutes

Cook Time 25 minutes

10 minutes

Total Time 40 minutes

Servings 2 Persons

Author Kathrin Salzwedel Klaraslife

Ingredients

Butternut squash falafels

• 280 g butternut squash grated
• 250 g chickpeas or white beans
• 1 onion roughly chopped
• 2 gloves garlic chopped
• 4 tbsp chickpea flour
• 1/2 bunch parsley chopped
• 1 tbsp lemon juice
• 1/2 tsp cumin
• 1/2 tsp coriander seeds roasted and ground
• 1 tsp paprika powder
• 1 tsp baking powder
• salt
• olive oil

Beet root curbey

• 2 beet roots
• 1 red onion
• 1 tbsp tomate paste
• 2 cl vegan cream
• 2 cl rose wine
• olive oil
• raspberry vinegar
• pinch cinnamon
• 2 pimento ground
• 1/4 tsp nutmeg

Instructions

Falafels

• Heat some oil in a pan and fry the onion and garlic vigorously. Put aside.

  Add all ingredients + the onion mixture to a Food Processor and mix until a medium coarse mass is obtained.

  If the mass is too moist, add more chickpea flour. Let it rest for 10 minutes.

  Heat oil in a frying pan and fry or deep-fry the falafel.

Beetroot Curbey

• Cook and skin the beetroot, then spin through a spiralizer. Halve Zoodels at least.

  Slice the onions and sauté in olive oil. Add peppers and spices.

  Sauté the tomato puree briefly, deglaze with a little water and bring to a boil.

  Add Zoodles with Rose. Simmer a little and refine with 2cl cream and a little raspberry vinegar.

  Serve the bowl with falafel, beetroot curbey, salad and dressing.
• Enjoy the meal.

Notes

Recipe inspired by: mynameisyeh

IF YOU TRY THIS RECIPE, LET US KNOW! LEAVE A COMMENT, RATE IT, AND DON’T FORGET TO TAG A PHOTO #KLARASLIFE & @KLARASLIFEON INSTAGRAM. WE’D LOVE TO SEE WHAT YOU COME UP WITH. THANK YOU