Baked Butternut Falafels With Cucumber Yogurt Dip Food

BAKED BUTTERNUT FALAFELS WITH CUCUMBER YOGURT DIP

Steps:

• Place the butternut squash cubes on a paper-lined baking sheet. Drizzle with 1 tbs of the olive oil and sprinkle garlic, powder, cumin, coriander, curry, cayenne pepper, cinnamon, salt and pepper over it. Toss to coat. Roast this in the preheated oven at 200°C/400°F for about 35 minutes. Set aside.
• In a large bowl puree the chickpeas together with the baking soda, parsley, cilantro, cumin, coriander and garlic powder. I used my immersion blender for this, but you can also use a food processor or a potato masher.
• Add the butternut to this and puree it also. The mixture should still be a bit chunky, not totally smooth.
• Place the mixture in the fridge and let rest for 30 minutes.
• Take tbs full of the mixture and drop them onto a paper-lined baking sheet. I used my hands to form them into patties. Drizzle with the remaining 1 tbs of olive oil and bake for 15-20 minutes at 200°C/400°F They should be nicely browned on top.
• For the yogurt place the grated cucumber in a fine mesh sieve and sprinkle lightly with salt. Allow to drain for 20 minutes.
• Then wash off salt and press out all moisture using a tea towel.
• Combine cucumber with lemon juice and yogurt. Season with salt and pepper to taste.
• Enjoy with the falafels. This makes a great meal with a salad and some pita bread.

BAKED FALAFEL WITH GREEK YOGURT CUCUMBER RAITA

Steps:

• For the falafel: Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
• Add the chickpeas to a food processor along with the cilantro, parsley, tahini, sesame seeds, chili powder, coriander, cumin, garlic and egg. Process until a paste is formed. Place in a bowl and add the chickpea flour, a little at a time, mixing just to incorporate. Mix in the lemon zest and juice. Using a small cookie scoop, form balls and evenly space on the baking sheet. Lightly press the falafel balls, then sprinkle with flaky sea salt. Bake until crispy, around 20 minutes.
• For the raita yogurt sauce: Pulse the cucumbers, mint and garlic in a food processor a few times, then add the yogurt and puree. Season to taste with salt.
• Serve the falafel garnished with a dollop of raita.

EASY BAKED FALAFEL WITH CUCUMBER-YOGURT SAUCE

Steps:

• Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
• Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
• Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
• Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
• Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
• Serve falafel with yogurt sauce.