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Baked Butternut Falafels With Cucumber Yogurt Dip Recipe

Baked Butternut Falafels With Cucumber Yogurt Dip Recipe

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Baked Butternut Falafels With Cucumber Yogurt Dip

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Ingredients:

Serving

500 g butternut squash , deseeded and cubed
2 tbsp olive oil, divided
1/2 tsp garlic powder
1/4 tsp cumin, ground
1/4 tsp coriander, ground
1/8 tsp curry powder (hot )
1 dash cayenne pepper
1 dash cinnamon, ground
salt and pepper
400 g chickpeas (either from a can or presoaked and cooked)
1/2 tsp baking soda
1 small bunch parsley, chopped finely
1 small bunch cilantro, chopped finely
1/2 tsp cumin, ground (yes again )
1/2 tsp coriander, ground (yes again )
1/2 tsp garlic powder (yes again )
1/2 cucumber , deseeded and grated
300 g greek yogurt
1 tbsp lemon juice
salt and pepper

Directions:

Place the butternut squash cubes on a paper-lined baking sheet. Drizzle with 1 tbs of the olive oil and sprinkle garlic, powder, cumin, coriander, curry, cayenne pepper, cinnamon, salt and pepper over it. Toss to coat. Roast this in the preheated oven at 200°C/400°F for about 35 minutes. Set aside.
In a large bowl puree the chickpeas together with the baking soda, parsley, cilantro, cumin, coriander and garlic powder. I used my immersion blender for this, but you can also use a food processor or a potato masher.
Add the butternut to this and puree it also. The mixture should still be a bit chunky, not totally smooth.
Place the mixture in the fridge and let rest for 30 minutes.
Take tbs full of the mixture and drop them onto a paper-lined baking sheet. I used my hands to form them into patties. Drizzle with the remaining 1 tbs of olive oil and bake for 15-20 minutes at 200°C/400°F They should be nicely browned on top.
For the yogurt place the grated cucumber in a fine mesh sieve and sprinkle lightly with salt. Allow to drain for 20 minutes.
Then wash off salt and press out all moisture using a tea towel.
Combine cucumber with lemon juice and yogurt. Season with salt and pepper to taste.
Enjoy with the falafels. This makes a great meal with a salad and some pita bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	558.37 Kcal (2338 kJ)
Calories from fat	127.16 Kcal
		% Daily Value*
Total Fat	14.13g	22%
Cholesterol	3.75mg	1%
Sodium	255.68mg	11%
Potassium	1457.97mg	31%
Total Carbs	77.73g	26%
Sugars	16.16g	65%
Dietary Fiber	13.97g	56%
Protein	31.27g	63%
Vitamin C	29.7mg	50%
Vitamin A	1.3mg	42%
Iron	6.7mg	37%
Calcium	198.7mg	20%

Amount Per 100 g
Calories	164.81 Kcal (690 kJ)
Calories from fat	37.53 Kcal
		% Daily Value*
Total Fat	4.17g	22%
Cholesterol	1.11mg	1%
Sodium	75.47mg	11%
Potassium	430.35mg	31%
Total Carbs	22.94g	26%
Sugars	4.77g	65%
Dietary Fiber	4.12g	56%
Protein	9.23g	63%
Vitamin C	8.8mg	50%
Vitamin A	0.4mg	42%
Iron	2mg	37%
Calcium	58.6mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

11.5

Points
14

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free,
good source of fiber

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