Butternut squash falafel bowls

Hello hello everyone, and happy Thanksgiving weekend to all of you lovely Americans out there! Even though Canadian Thanksgiving was already ages ago, for some reason I always get a pang of nostalgia when American Thanksgiving comes around… Even though in Canada it isn’t celebrated, and in my youth it was basically responsible for my favourite shows not being broadcast for a week!

Still, with so many Thanksgiving themed posts out there right now, I’ve been in a decidedly pumpkin-y mood lately – hence these butternut squash falafel bowls.
(To be fair, when am I not in a pumpkin-y mood?)

butternut squash falafel bowls, vegetarian recipe

Some days I just really feel like having a good long meal – like just sitting at the table and mechanically chewing for a while, and making it last. Lately I’ve really been rushing through my lunches in particular. And as much as I love love love avocado toast or a big bowl of comforting soup, they’re gone so quickly! Leaving you with little excuse not to get back to work. Ahem.

These falafel bowls, on the other hand… they’ll have you chomping down for a good long while. So although you could easily pop all of this stuff into a wrap, I prefer to have it from a bowl for maximum eating time.
I suspect this says something about me, but I won’t open that door right now!

butternut squash falafel bowls, vegetarian recipe

These patties are made in the exact same way as these burgers, only with fresh coriander and parsley added into the mix, so they’re admittedly quite loosely based on falafel. But tossed in with classic falafel wrap ingredients they really hold their own! I’ve also thrown in some pumpkin and pomegranate seeds for crunch, and some sprouts simply because I had them on hand, but this is definitely the sort of bowl where anything goes. Any leftover veggies? Throw them in. Hummus? Yep. Oven-baked fries? DEFINITELY yes.

Basically, do not by any means feel constricted by my suggestions – run wild with your ideas, my friend.

butternut squash falafel bowls, vegetarian recipe

I’ve included a recipe for a very basic tahini sauce, but yoghurt with lemon juice would also be perfect here – perhaps with a dash of hot sauce for extra kick, or some minced raw garlic if you’re not headed anywhere!

Happy weekend all! I’m off to get some work done and then hopefully to get some fresh air before the rain resumes 😛
(By the way, can you believe it’s the last weekend of November?! Seriously, HOW???)

Butternut squash falafel bowls

Total Time: 35 minutes

Yield: 12-14 falafel, depending on their size

Butternut squash falafel bowls


For the falafel
a batch of this recipe
handful of roughly chopped flat-leaf parsley
handful of roughly chopped coriander/cilantro
For the dressing (serves 3-4)
2/3 cup tahini (sesame paste)
about 1/2 - 2/3 cup water
juice of 1 lemon
pinch of salt
For the salad
shredded lettuce
sliced tomato
crumbled feta
sliced red onion
handful of sprouts
pomegranate seeds
pumpkin seeds
fresh coriander & parsley, for garnish (optional)


For the falafel
1. Preheat the oven to 225c/435f.
2. To the finished butternut squash patty mixture, add in the chopped herbs and combine.
3. Form into small patties and place on a lined baking sheet. The mixture is quite sticky/fluffy, but don't worry - it will all stick together once baked!
4. Bake for about 15 minutes on one side, then flip and return to the oven until golden on the other side, roughly 10-15 more minutes. Remove from the oven and let cool slightly.
For the dressing
1. Whisk the tahini with the lemon juice and salt.
2. Start with 1/3 cup of water and whisk well to combine - you'll notice that the tahini seems to split somewhat, but don't worry! It'll come back together again.
3. Depending on how thin you want your dressing, add in the rest of the water, or even more until you've reached a thick but pourable consistency. (I find that this depends on the brand of tahini paste that I buy.)
For the salad
1. Assemble as you please, then devour!