Ingredients
- SpinneysFOOD salt 2½ tsp
- Garam masala 2 tbsp
- Chickpea flour 6 tbsp
- SpinneysFOOD black peppercorns ½ tsp
- SpinneysFOOD butternut 345g
- SpinneysFOOD chickpeas 400g
- Onion 55g
- Garlic 5g
- Baking powder 1 tsp
- SpinneysFOOD extra virgin olive oil 5ml
- Yoghurt 1 tbsp
- Vegetable oil 900ml
- SpinneysFOOD fresh coriander 2½ tsp
Equipment
- Paper towels 1
- Large pot 1
- Food processor 1
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."
Butternut falafel
Lebanese 35 Mins Prep · 15 Mins Cook
- Place the diced butternut in a food processor and pulse until it is the consistency of finely chopped nuts.
- 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.
- Roll into tablespoon-sized balls.
- Heat up a large pot of oil to 165°C.
- Working in batches, fry the falafel, cooking for about 5 minutes a side or until golden and crunchy.
- Drain on paper towels and serve with the yoghurt topped with ras el hanout and olive oil. Garnish with the fresh coriander.