For the falafel

  • 600g butternut squash, cut into 2cm pieces
  • 1½ tbsp rapeseed oil
  • 1 red onion, finely diced
  • 2 cloves garlic, crushed
  • 1½ tsp ground cumin
  • 1½ tsp ground coriander
  • ½ tsp cayenne pepper
  • 2 x 400g cans chickpeas, drained and rinsed
  • 3 tbsp coriander leaves, roughly chopped
  • 3 tbsp fresh parsley, roughly chopped

For the zhoug

  • 5 tbsp fresh coriander, roughly chopped
  • 5 tbsp fresh parsley, roughly chopped
  • 2 green finger chillies
  • 3 garlic cloves
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tbsp white wine vinegar
  • 1 lemon, juiced
  • 2 tbsp olive oil


  1. 1

    Preheat the oven to 220°C/fan 200°C/gas mark 7. Place the butternut squash in a roasting tin and drizzle over 1 tbsp oil. Roast in the oven for 35-40 minutes or until soft. Remove and leave to cool. 

  2. 2

    Heat ½ tbsp oil in a small frying pan. Cook the red onion for 6-8 minutes, before adding the garlic and spices. Continue to cook for a further 2 minutes. Remove from the heat and set aside to cool. 

  3. 3

    Place the drained chickpeas in a food processor and pulse a few times until slightly broken up but still chunky. Place the roasted butternut squash in a bowl and mash with the back of a fork until you have a rough textured puree. Add the chickpeas, red onion and herbs, then season well and mix until everything is evenly combined. Shape into 12 balls, then place on to a baking sheet lined with greaseproof paper and place in the fridge for 20 minutes until firmed up. Transfer the falafels to a baking tray and bake for 15-20 minutes until golden. 

  4. 4

    Meanwhile, put all the ingredients for the zhoug into a mini food processor and blitz to a sauce. Serve the warm falafels with a drizzle of zhoug on top.

Nutritional Details

Each serving provides
  • Energy 1813kj 433kcal 22%
  • Fat 13.5g 19%
  • Saturates 1.7g 9%
  • Sugars 12.4g 14%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 544kj/130kcal

Each serving provides

54.6g carbohydrate 10.8g fibre 16.5g protein

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