Photo of Butternut squash falafels by WW

Butternut squash falafels

Points® value
Total Time
1 hr
20 min
40 min
These ‘falafels with a twist’ have roasted butternut squash added, which gives them loads of flavour.


Butternut Squash

750 g, peeled, deseeded and chopped into cubes


4 clove(s), unpeeled

Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, finely diced

Chickpeas, cooked

2 can(s), large, drained


2 clove(s), crushed

Ground Cumin

1½ teaspoon(s), level

Coriander, Dried

1½ teaspoon(s), level

Chilli, green or red

1 individual, finely diced

Coriander, fresh

1 tablespoon(s), roughly chopped

Parsley, fresh

1 tablespoon(s), roughly chopped

0% fat natural Greek yogurt

150 g

Lemon Juice, Fresh

2 teaspoon(s)


1 clove(s), crushed


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put butternut squash and 4 unpeeled garlic cloves on a large roasting tray so that it is spread out and not too close together. Mist with cooking spray and season to taste. Roast for 25 minutes, then toss well and roast for another 20 minutes, until the butternut cubes are dark golden and soft.
  2. Meanwhile mist a small pan with cooking spray over a low/medium heat. Cook the red onion for 8-10 minutes, stirring regularly, until softened then remove to a plate to cool.
  3. Put the chickpeas in a food processor and pulse to a chunky purée.
  4. Once the squash is roasted, roughly mash, but keep it chunky. Add to the chickpeas, onion, 2 crushed garlic cloves, spices and herbs, season well and combine until everything is evenly combined. Shape into 12 balls then place onto a baking sheet lined with grease proof paper and place this in the fridge for 20 minutes, until firmed up.
  5. Place in the oven and bake for 20-30 minutes, until golden brown and slightly crispy on the outside.
  6. Make a sauce to drizzle over the falafels by combining the yogurt, lemon juice and remaining garlic.