Falafel is a big lunchtime staple in our house and whilst I’m sure most of you are thinking that making your own falafel sounds a bit of a faff I really promise you these aren’t. I usually roast the butternut and onions whilst I’m cooking something else and then basically all you need is to throw everything into a food processor and blitz! The girls love to help scoop out the mixture and mould it into the falafel and we usually sprinkle over sesame seeds or nigella for texture.
We love to eat them stuffed into flatbread with some crisp lettuce, tomatoes, cucumber and tahini sauce drizzled over… and they make great lunchbox fillers too!
Makes 20-22 falafel
- 450g butternut, roughly chopped
- 1 red onion, quartered
- 1tbsp olive oil
- 1 x400g tin chickpeas, drained
- 2 garlic cloves, roughly chopped
- 15g fresh ginger, roughly chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- a big handful fresh coriander
- 1/2 tsp sea salt
- sesame seeds or nigella, to scatter over the finished falafel
Preheat the oven to 200 oC. Line a baking tray with parchment and set aside. Toss the butternut and red onion in the olive oil and transfer to your prepared tray. Roast for 30 minutes.
Meanwhile, blitz the remaining ingredients in a food processor – it will be quite dry but that’s exactly how you want it. Remove the mixture from the food processor (but no need to wash it). Once the butternut and red onion are cooked, place them in the food processor and blitz down into a rough puree.
Combine the two mixes and that is your falafel mixture! You can refrigerate the mixture for 24 hours at this stage but I usually just make them straight away.
To make the falafel just divide and shape the mixture into balls – I use a tbsp spoon measure for this- and place onto your baking sheet. You can now chill and bake later or place straight back into the oven for 20- 25 minutes or until golden.
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