Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Butternut squash falafels with spicy zhoug sauce
This homemade butternut squash falafel is a lunchbox winner. And it's made even tastier with a spicy zhoug sauce, a green chilli sauce originating in Yemen – think of it as a Middle Eastern pesto! If you have any leftover, drizzle it over your salad for extra heat
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Ready in 1 hour 30 minutes, plus chilling time
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Cooking time 1 hour
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Prep time 30 minutes
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Serves 4
Ingredients
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
Method
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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.
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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.
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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.
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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.
