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Falafel and Butternut Squash Sandwich With Tahini
Calories580 Kcal
Protein21 g
Fat23 g
Carbs78 g

Falafel and Butternut Squash Sandwich With Tahini

OtherFruitarian3300 min

The classic version of a falafel sandwich includes Israeli salad with tomatoes and cucumbers, ideal in the summer when the garden and farmers' markets are bountiful with this produce. But as winter approaches, it is the perfect opportunity to warm up a falafel with butternut squash that has been roasted in aromatic cumin. The cool, lemony tahini sauce balances the warmth of the cumin and the sweet butternut squash and is a great counter to the well-spiced falafel. Traditional falafel is deep-fried, but this recipe opts for oven-baked to increase the health factor.

ChickpeaDinnerMiddle EasternFall

Ingredients

  1. For the Tahini Sauce:
  2. 1/4 cup sesame paste
  3. 1/4 cup water
  4. 2 tablespoons fresh lemon juice
  5. 1/2 teaspoon garlic powder
  6. Salt and pepper to taste
  7. For the Butternut Squash:
  8. 1 tablespoon olive oil
  9. 1/2 teaspoon cumin
  10. 1/2 pound butternut squash (peeled and diced)
  11. Salt and pepper to taste
  12. For the Falafel:
  13. 1 (15-ounce) can chickpeas (rinsed and drained)
  14. 2 tablespoons prepared tahini sauce
  15. 1 teaspoon cumin
  16. 1/2 teaspoon garlic powder
  17. 1/4 teaspoon onion powder
  18. 1/4 teaspoon coriander
  19. 1 tablespoon all-purpose flour
  20. 1 tablespoon chopped fresh cilantro
  21. Salt and pepper to taste
  22. 1 tablespoon olive oil
  23. For the Sandwich:
  24. 4 pieces of fresh pita or naan bread
  25. Optional: a handful of fresh spinach leaves

Directions

  1. Gather the ingredients.
  2. To make the tahini sauce, combine the sesame paste, water, lemon juice, garlic powder, and salt and pepper in a bowl and whisk until fully incorporated. If you refrigerate the mixture and it thickens too much, just add a bit more water to reach the desired consistency.
  3. Preheat the oven to 400 F. Line 2 baking sheets with parchment paper.
  4. Prepare the squash by whisking together the olive oil and cumin in a bowl. Add the squash and toss to coat. Spread on one of the prepared baking sheets and season with salt and pepper.
  5. Make the falafel by placing the chickpeas, tahini sauce, cumin, garlic powder, onion powder, coriander, flour, cilantro, and salt and pepper in a food processor and puree until mixed. Or you can combine by hand in a bowl by mashing the chickpeas with a spoon or potato masher and then mixing in the rest of the ingredients.
  6. Spread the olive oil on the parchment paper on the other prepared baking sheet. Scoop 1-ounce balls of the falafel mixture and place them on the baking sheet.
  7. Bake the squash and the falafel for 20 to 25 minutes until the falafel is a light golden brown and the squash is tender. If the squash is not soft, continue cooking for an additional 5 to 10 minutes.
  8. Spread some tahini sauce on each piece of pita or naan bread, and add some spinach leaves, if using. Then add some roasted squash and three or fall balls of falafel to each sandwich. Finish with an additional drizzle of tahini.
  9. Enjoy!
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