Butternut Squash Falafels and Homemade Tortillas

Butternut Squash Falafels and Homemade Tortillas


  • Half a butternut squash
  • 1 onion
  • 1 tin chickpeas
  • 2 garlic gloves
  • Salt, pepper and other flavourings such as garam masala, coriander, cumin, mixed herbs.


  • Cut the squash into cubes and slice the onion
  • Preheat the oven to 180
  • Cut the squash into cubes and slice the onion
  • Drizzle with a little oil and bake in the oven for 20 mins
  • All the ingredients need to be mixed together so either place in a food processor, mix with a hand blender, mix with a potato masher or a fork
  • Don’t worry if the mixture does not go very smooth. This will give the falafels more texture
  • Roll into balls and if they are a little wet coat them in a little flour. Otherwise, they are fine as they are
  • I bake mine in an air fryer but they can be baked in the oven.  Usually, they are deep-fried, but this is really unhealthy!
  • Cooking time around 20 mins. Turn them over halfway through cooking.



  • 2 cups plain flour
  • 1 cup of water
  • A pinch of salt and a dash of oil

I used American cups, but you can use any cups, it is the ratio that you are after


  • Mix the flour, water, salt and oil together and knead
  • If there is too much water add some more flour, and if the mixture is too dry, add more water
  • The thinner the tortillas the better, so try and roll out as thinly as possible. Remember to put some flour on the workshop to stop the mixture sticking
  • Get the frying pan very hot  – no oil is needed!
  • Place the tortilla in the pan and fry for around 1 minute on each side


  • Olive oil
  •  ¼ tub of oat creme fraiche
  • 1 tsp lemongrass ( I use a tub that I keep in the fridge)
  • A pinch of olive oil

Adaptations that you might like to make

Falafels can be made with anything. Try sweet potato, spinach, carrots or just chickpeas!

The onion can be added raw, just cut it up small.

If using spinach take a couple of handfuls of frozen spinach and defrost in the microwave and squeeze well!

Dried chickpeas can be great to use but they need to be soaked for 24 hours. If you don’t have time use tinned ones.

A little baking powder might make the falafels fluffier.

For the dressing

Try yoghurt instead of the oat creme fraiche, use cucumber to make a tzatziki or chilli paste to make it hotter. Experiment!


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