Golden Butternut Falafel with Sweet Maple Tahini Drizzle

Ingredients

For the Butternut Squash Falafel:

• 1 large butternut squash (yielding about 6 cups when diced)
• 1 1/2 teaspoons salt, divided
• 1/8 teaspoon black pepper
• 1 1/2 teaspoons olive oil, plus extra for baking
• 4 cups cooked chickpeas, or 3 cans (rinsed and drained)
• 1/4 cup fresh cilantro, chopped
• 2 teaspoons ground cumin
• 2 cloves garlic, minced
• 1/4 cup gluten-free flour (or regular all-purpose flour)
• Cayenne pepper, to taste (adjust for desired spice level)

For the Maple Tahini Sauce:

• ½ cup plus 2 tablespoons tahini
• ¼ cup water
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Prepare and Roast Butternut Squash: Begin by preheating your oven to 400 degrees Fahrenheit (200°C). Carefully peel the butternut squash, then cut it in half lengthwise. Scoop out the seeds and fibrous strands before chopping the squash into uniform bite-sized pieces. You should aim for approximately 6 cups of diced squash. Spread the diced butternut squash evenly on a large sheet pan. Drizzle with 1 1/2 teaspoons of olive oil, sprinkle with 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss gently to ensure all pieces are coated. Roast in the preheated oven for 40-45 minutes, or until the squash is tender when pierced with a fork and slightly caramelized. Remove from the oven and let it cool for a few minutes.
2. Process Falafel Base: In the bowl of a food processor, combine the cooled roasted butternut squash and the cooked chickpeas (ensure they are thoroughly rinsed and drained if using canned). Pulse for about 10-15 seconds. The mixture should be well combined but still have some texture, resembling a thick, rustic hummus. Avoid over-processing, as you want to retain some structure for the falafel patties. Transfer this mixture to a large mixing bowl.
3. Form and Bake Falafel Patties: To the butternut squash and chickpea mixture, add the chopped cilantro, ground cumin, the remaining 1 teaspoon of salt, minced garlic, gluten-free flour, and cayenne pepper (add to your preferred level of spice). Using your hands, mix all the ingredients thoroughly until everything is evenly combined. This ensures uniform flavor distribution. Now, begin forming the mixture into patties of your desired size. For best results and firmer patties, I recommend refrigerating the formed falafel patties for at least one hour before baking. This helps them hold their shape better. Place the patties on a baking sheet lined with parchment paper. Lightly brush the top of each falafel patty with a small amount of olive oil. Bake the falafel patties in the 400-degree oven (where the squash was roasted) for 35-40 minutes, flipping them halfway through, until they are golden brown and crispy on both sides.
4. Prepare Maple Tahini Sauce: While your falafel patties are baking, prepare the maple tahini sauce. In a small bowl, combine all the sauce ingredients: ½ cup plus 2 tablespoons tahini, ¼ cup water, 2 tablespoons pure maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon salt, and ¼ teaspoon black pepper. Whisk vigorously until the sauce is smooth, creamy, and well combined. If the sauce is too thick, you can add a tiny bit more water, one teaspoon at a time, until it reaches your desired consistency. Set aside until the falafels are ready. Serve the falafel hot, drizzled generously with the maple tahini sauce. Enjoy them on their own, on top of a fresh salad, or tucked into a warm pita bread with your favorite toppings.

For falafel patties that are wonderfully firm and hold their shape beautifully, refrigerating them for at least an hour before baking is key. The longer they chill, the more stable they will be. Additionally, you’ll find that the patties will firm up even further as they cool down after being taken out of the oven. This makes them easier to handle and ensures a satisfying texture.

These butternut squash falafels are excellent for meal prepping. You can store leftover falafels in an airtight container in the refrigerator for up to 5 days, making them perfect for quick lunches or dinners throughout the week. If you wish to make a larger batch, they also freeze exceptionally well for up to a month. To reheat, simply warm them in an oven or air fryer until heated through and crispy again.

Feel free to adjust the cayenne pepper in the falafel mixture to suit your personal preference for spice. For an extra kick, a pinch more can be added. If you prefer a milder flavor, you can omit it entirely.