Butternut Squash Falafel Balls

Posted on Feb 13th, 2012

by Johanna

Categories:

Notes from a Messy Kitchen

Here’s my meatless Monday lunch, a Messy Kitchen original. I needed lunch for the week and also needed to use up the half onion, mashed squash, and half can of chickpeas sitting in my fridge. Throw it all in a food processor, and voilà!

Ingredients:

1/2 cup mashed butternut squash
1/4 quaker oats
1 cup chickpeas
1/2 small onion
1 clove garlic
heaping 1 teaspoon cumin
scant 1/8 teaspoon cayenne powder
1/8 teaspoon salt
1 tablespoon flax seed meal

Makes 8-9 falafel balls

Directions:

Put onion, garlic, chickpeas and squash in a food processor until well combined but still chunky.
Mix in remaining ingredients and combine well.
Scoop into a greased mini-muffin pan and bake at 375 degrees for 20 minutes or until browned and crispy. Wait until cooled thoroughly to remove.

Week 6 Winner: Roasted Butternut Squash, Goat Cheese, Bacon and Sage Lasagna