Roasted butternut falafel

7 servings Prep: 30 mins, Cooking: 30 mins
Rate this recipe
Enjoy with a spicy sweet chilli dip!

By Food24 June 15 2016
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (19)

200 g chickpeas — dried
1 kg butternut — peeled, seeded
olive oil — extra virgin
40 g bulgar wheat
2 garlic — cloves
1 tsp coriander — ground
1 tsp paprika — smoked
1/2 fresh coriander — chopped
lemon — juice only
salt and freshly ground black pepper — to season
1/2 tsp Baking powder
50 g chickpea flour
oil — for deep-frying
feta cheese — whipped dip
80 g feta cheese — crumbled
1/2 cup yoghurt — full cream plain
2 Tbs olive oil — extra vrigin
lemon — juice only
salt and freshly ground black pepper — to season
Tap for ingredients
Tap for ingredients


Soak the chickpeas overnight in double the volume cold water.

Preheat the oven to 200 degrees C.

Cut the butternut or pumpkin 2cm chunks.

Place on a roasting tray, drizzle with olive oil, season with sea salt and roast for about 30 minutes until the pumpkin is cooked and caramelised around the edges.

Remove from the oven and leave to cool.

When cool, place the pumpkin pieces in a food processor with all the remaining ingredients, except the baking powder and chickpea flour.

Blitz until just combined (not mushy or pasty).

Check the seasoning and place the mixture in a bowl.

Add the baking powder and chickpea flour and mix until combined and place in the fridge for at least an hour.

While the mixture chills make the whipped feta dip by placing all the ingredients in the food processor and pulse until well combined.

Heat the oil in a medium sized saucepan (to reach at least 5cm up the sides of the pan) and test if the oil is hot enough by dropping a small bit of mixture into the oil. The mixture must start to sizzle and fry immediately.

Wet your hands and press the mixture into balls about the size of a walnut.

Fry in the oil in batches for 6 – 8 minutes until well browned and cooked through. Drain and serve while hot.

Reprinted with the permission of Heinstirred. To see more click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter. 


New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.