This is my take on the famous Leon Sweet potato falafel. Baked, rather than fried and crammed with sweet potato to keep them moist, these are a healthy and still delicious version of falafel.

I used butternut squash rather than sweet potatoes and plain flour instead of gram (chickpea) flour (mostly because I was too lazy to go out and buy some). Although they were of course delicious, I think that using plain flour did make them a little heavier than intended. Nevertheless, smothered in a little aioli, or greek yoghurt, they’re still pretty darn good.

We eat them as part of a huge Ottolenghi inspired feast that included focaccia, chicken and rice salad, purple sprouting broccoli with anchovy and chilli dressing,  roast butternut squash with aubergine and pomegranate molasses sauce (from the Ottolenghi cookbook, courtesy of Nicky) and a simple tomato salad.

Recipe (scroll to the end of the page)

Tags: butternut squash

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