This butternut squash methi falafel is a perfect and tasty appetizer or a protein snack with a delightful combination of sweet squash balanced with earthy methi and spices. You can serve ths with hummus or tzatziki for the ultimate experience.
Why butternut squash methi falafel?
This is a comforting and protein packed snack or a crowd pleasing appetizer. I consider falafel as a version of South Indian masala vada that is made with bengal gram or split garbanzos. Having said that I play around with falafel as it is one of our favorites reminding of its resemblence in flavors to masala vada.
This butternut squash and methi falafel is a perfect celebration of fall and is a great apetizer for entertaining during the holidays. Using fresh seasonal produce makes this an ideal and easy appetizer to make with essential staples of the season. The fusion of using methi leaves and the masala vada spices along with the fall squash gives a unique appeal as it is rich in flavors.
The slight bitterness of the methi is perfectly balanced with the sweet flavors of the squash. In fact, the methi leaves not only elevates the aroma of this falafel to phenomenal levels but also enhances the flavor to the addictive level. It is hard to stop with one or two.
Not only the taste, these falafels are nutrition rich. They are a good source of vitamin A, fiber, protein, and antioxidants.
This recipe is also gluten free and vegan. Hence you can make this for any occasion as this is suitable to all people even with any dietary needs or restrictions.
Ingredients
You will need the following ingredients to make these butternut squash and methi falafels:
Garbanzo beans - protein rich garbanzo beans form the flavor base of these falafels.
Salt - gives flavor
water - to soak the garbanzo beans and to adjust while grinding the batter.
Rice flour - this helps in holding or shaping the falafels.
Spices - cumin, cinnamon, cardamom, fennel seeds add a characteristic vada flavor
Coconut - you can use freshly grated or frozen coconut. This gives a flavor boost.
Butternut squash - Makes this fall flavored appetizer the best one by adding color, flavor, and nutrition.
Methi leaves - This recipe uses frozen methi leaves. Squeeze them and remove the water to the maximum as it would not help in shaping the falafels.
Oil - to deep fry.
Sesame sseds - Gives flavor and adds texture.
Dried red chili abd Thai chili - For that spicy punch.You may adjust according to your heat tolerance.
Onion, ginger, and garlic - these enhance the flavor and aroma.
Turmeric - Boosts immunity, color, flavor, and vibrance of the falafel.
Serving Suggestions
Though I would love to gobble these as such, the experirence is different when you serve with hummus ot tzatziki on the side. That is the lovely and the perfect way to serve these. You coud also srve with some coconut chutney.
Storage
You can store these falafel outside for a day but I would highly recommend refrigerating as it gives expended life and prevents food wastage. These store well in the refrigerator for 4-5 days. Warm them in the air fryer or oven and serve when needed. You can also freeze them.
More Falafel recipes
More Holiday Sides Recipes
Potatoes and Green Beans Curry
Butternut Squash Methi Falafel
Ingredients
- 1 cup Garbanzo beans dry
- 1½ tsp salt
- ¼ cup onion chopped
- 1½ tbsp ginger chopped
- 3 cloves Garlic
- ½ inch cinnamon
- 3 cloves
- 1 cardamom
- 1 tsp cumin
- 1 tsp fennel seeds
- 3-5 Thai chili
- 2-4 Dried red chili
- 1 cup Butternut squash diced
- ¼ cup coconut
- ⅔ cup methi defrosted, squeezed
- ½ tsp turmeric
- 3 cups oil
- 3-4 tbsp Rice flour
- 1 tbsp sesame seeds
Instructions
- Soak the garbanzo beans for 8 hours, drain and set aside.
- To the food processor add the garbanzo beans, butternut squash, salt, onion, ginger, garlic, spices and process to a coarse consistency. Sprinkle with 3 to 4 tablespoons water if necessary.
- Transfer to a bowl, add the rice flour, sesame seeds, and methi leaves followed by coconut. Combine thoroughly.
- Scoop about one and a half tablespoons of the mixture and shape into balls or you could also slightly flatten them.
- Heat oil over a medium flame. Draop about 6-7 falafels and fry until golden bron=wn flipping them in between a couple of times. repeat with the remaining falafel portions.
- Serve with hummus ot tzatziki or coconut chutney.
Judee Gluten Free A-Z Blog says
These butternut falafel look really delicious. I'll have to look around and see if I can find "methi" somewhere. We live in Miami and I have not seen any Indian food stores. Have you ever tried to bake these? Just wondering. Visiting from http://realfoodblogger.com
Sneha Datar says
A perfect holiday appetizer!
Wendy Klik says
My daughter and son-in-law love falafel. I can't wait to surprise them with this version.
Dorothy at Shockingly Delicious says
Butternut falafel sounds right up my alley!
Hezzi-D says
I like a good falafel and making it with butternut squash is perfect for the fall holidays.
Lisa says
I love the butternut in this recipe. What a great app!
Jolene says
Never heard of methi before, off to Google. They look crispy and delicious!
Karen's Kitchen Stories says
Perfect fall flavor in a falafel!
magicalingrdnts says
Yes, they are! Thanks Karen.
Christie says
I've never made falafel before, but I really should. These look so delicious and I love the addition of the butternut squash to them. I'm adding them to my nibbles list for the holiday menu!
magicalingrdnts says
I can guarantee that you will love these. Thanks for stopping by Christie.