Princely Squash Falafels

22 Mar 2017
squash falafels

Falafel wraps are the ultimate street food, they're packed with flavour, low in calories and filling. I've added Crown Prince squash to these which make them a little more sweet and moist. The dressing is a slight variation of one I've used before from the French Beans, Aubergine and Pearled Spelt Salad recipe and is perfect drizzled over everything!
Makes around 20 falafels.

Falafel Ingredients

  • Approx 630g squash peeled and roughly chopped, discard seeds (I used crown prince, which is similar to butternut w/ deep orange flesh)
  • 1 tin chickpeas, drained and rinsed
  • 3 garlic cloves
  • 1 small onion, peeled and quartered
  • 1 handful of fresh parsley
  • 50g gram flour
  • 1 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • Grind the seeds from 5 cardamom pods
  • 1 tsp salt
  • 1 tbsp cayenne pepper
  • 1 cup of sunflower oil for frying the falafels


  • 1 garlic clove crushed
  • 2 tbsp tahini
  • 1tbsp extra virgin olive oil
  • Juice of 1/2 a lemon and 1/2 an orange
  • 1tsp honey
  • Salt and pepper


Serve in flat breads, totillas or pittas with houmous


Preheat the oven to 180 °C

Whisk the dressing ingredients together and set aside.

Place the squash, onion, garlic still in their skins, onto a roasting tray. Sprinkle the 2 tsp of ground cumin, salt and pepper over the top along with a lug of oil and mix to ensure everything is coated. Roast for 45 minutes or until the squash is tender and allow to cool.

Remove the garlic skin and add all of the roasted veg to a food processor along with the remainder of the falafel ingredients and blend. I prefer mine to have a little texture so I didn't blend it for too long.

Pull off a sheet of baking paper and lay out on a flat plate/tray. Roll the falafel mixture into balls of around 1.5 inches in diameter. If the mixture still feels too wet add a little more gram flour. Lay the falafels on to the baking sheet, cover and leave in the fridge for 30 minutes.

Heat a cup full of sunflower oil in a large heavy based frying pan, the oil needs to be shimmering with heat. Add the falafels without overcrowding the pan so you'll need to do this in batches. Once they start going a golden brown, gently turn them to get an even colour then lay them back out on some kitchen paper so that the excess oil is soaked up.

Create your meal! I wrapped mine in heated flatbreads for a main meal but they'll can also work as a sharing plate with houmous and a side salad coated in the tahini dressing.


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