This fun twist on a traditional falafel will delight your dinner guests
| Created by | Spinneys |
| Prep time | 35 minutes |
| Cook time | 15 minutes |
| Serves | 6 |
| Cuisine | Lebanese |
| Diet | Vegetarian |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 171 |
| Fat | 6g |
| Saturates | 1g |
| Protein | 6g |
| Carbs | 23g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Place the diced butternut in a food processor and pulse until it is the consistency of finely chopped nuts.
2
Drain the chickpeas and add the garlic clove, salt, baking powder, coriander, chickpea flour (finely ground chickpeas), ground black peppercorns, garam masala (or ras el hanout) and half an onion, then blitz until combined.
3
Roll into tablespoon-sized balls.
4
Heat up a large pot of oil to 165°C.
5
Working in batches, fry the falafel, cooking for about 5 minutes a side or until golden and crunchy.
6
Drain on paper towels and serve with the yoghurt topped with ras el hanout and olive oil. Garnish with the fresh coriander.
