Pesto Falafel with Butternut Hummus

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  • Level: Easy
  • Total: 2 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 12 falafels
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Ingredients

Butternut Hummus:

1 small butternut squash (1 to 1 1/2 pounds), peeled and cut into small chunks (1/2 inch)

1/3 cup extra-virgin olive oil 

Kosher salt 

Freshly cracked black pepper 

8 ounces canned chickpeas, drained 

1/3 cup tahini 

1/3 cup coconut milk 

Juice of 1 lemon 

Pesto Falafel:

1 tablespoon miso

One 15-ounce can chickpeas, drained 

2 teaspoons ground cumin 

2 teaspoons ground coriander 

2 garlic cloves, finely chopped 

1/2 yellow onion, finely chopped 

1/2 cup fresh basil, roughly chopped 

3 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt 

Freshly cracked black pepper 

1 tablespoon sesame seeds 

Directions

  1. For the butternut hummus: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Spread the butternut pieces evenly on the baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper. Bake for 25 to 30 minutes or until soft and golden.
  3. Combine the roasted butternut, chickpeas, tahini, coconut milk, lemon juice and remaining olive oil in a blender, season with salt and pepper and blitz until smooth. Set aside (you may need to clean your blender at this point).
  4. For the pesto falafel: Combine the miso, chickpeas, cumin, coriander, garlic, onion, basil, olive oil and some salt and pepper in a blender or food processor until combined. Wet your hands and roll the mix into golf ball-sized balls and place on a parchment-lined baking sheet. Sprinkle with the sesame seeds. Refrigerate for 1 hour.
  5. Preheat the oven to 400 degrees F.
  6. Drizzle the falafel with olive oil and bake for 30 minutes or until golden. Note: You can twice cook them by adding oil to a frypan for a bit of an extra golden edge for 2 minutes on medium heat.
  7. Serve the falafel on top of that super creamy and nutty butternut hummus.