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Kuri Squash Falafel

Kuri Squash Falafel

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Highly spiced and a touch sweet, this falafel can be made with other fall squash, such as butternut or delicata.


  • 8 ounces dried chickpeas, soaked overnight, drained
  • ¼ small red kuri squash or sugar pumpkin (about 6 ounces), peeled, seeded, coarsely chopped (about 1½ cups)
  • ½ onion, coarsely chopped
  • 3 tablespoons chickpea flour
  • 2 tablespoons ras-el-hanout
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cinnamon
  • Vegetable oil (for frying; about 8 cups)
  • Warm thick pita with pockets (for serving)

Recipe Preparation

  • Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven with some slightly larger pieces of chickpeas mixed throughout), about 1 minute. Scrape into a large bowl.

  • Pulse squash, onion, and garlic in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, ras-el-hanout, salt, baking powder, pepper, and cinnamon. Form into ping-pong–size balls.

  • Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels to drain and let sit 5 minutes.

  • Serve falafel with salad, tahini sauce, and pita.

  • Do Ahead: Falafel mixture can be made 5 hours ahead. Keep tightly covered at room temperature. When ready to fry, stir to loosen mixture and form into balls.

Recipe by Sarit Packer & Itamar Srulovich,

Nutritional Content

Calories (kcal) 220 Fat (g) 12 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 22 Dietary Fiber (g) 7 Total Sugars (g) 4 Protein (g) 6 Sodium (mg) 720Reviews Section

Watch the video: Harvesting Uchiki Kuri pumpkin for dinner (May 2022).