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Kabocha Squash Falafels

Contributed by: Eliza Koplowitz

Garbanzo bean flour and mashed squash with garlic and spices makes this a healthy baked gluten free falafel perfect for the autumn months! This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Lactose Free, Soy Free, Vegetarian.

  • 1/2 cup Garbanzo Bean Flour
  • 6 Tbsp Liquid Egg Whites
  • 1 cup mashed Kabocha Squash (or butternut)
  • 1/2 Tbsp Sesame Oil
  • 2 chopped Garlic cloves
  • 1/2 tsp ground Cumin
  • 1/4 tsp Coriander
  • 1/4 tsp Sea Salt
  • 2-4 Tbsp chopped fresh Cilantro
  • 3 Tbsp chopped White Onion

Directions

Step 1

Steam the squash (without skin). When done, let cool.

Step 2

Add the mashed squash with the flour, spices, oil and egg whites and mash all the ingredients until you have a pasty-like consistency (add a bit of water if needed).

Step 3

Let the falafel mixture sit in fridge for up to one hour.
Preheat oven to 400°F.

Step 4

Shape mixture into patties and bake falafels for 20 minutes until golden. Garnish with sesame seeds.

Makes 2 servings.
Kabocha Squash Falafels

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 2

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Products Used in this Recipe

Garbanzo Bean Flour
 Gluten Free
Garbanzo Bean Flour
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Nutritional Information

Serving Size: 170g
Recipe Yield: 2 		Amount Per
Serving 		% Daily
Value
Calories 200  
Calories from Fat 50  
Total Fat 6g 9%
Saturated Fat 0g 0%
Trans Fat 0g %
Cholesterol 0mg 0%
Sodium 400mg 17%
Potassium 120mg 3%
Total Carbohydrate 26g 9%
Dietary Fiber 6g 24%
Sugars 6g %
Protein 13g %
Phosphorus 17.73mg 2%
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.