Baked Butternut Falafels With Cucumber Yogurt Dip
70 mins (prep 20, cooking 50)
17 ingredients
16 servings
This recipe comes from the wonderful book "Mon premier dîner végétarien" by Alice Hart, which I was gifted for my bday a couple of weeks ago. Ive modified it a little bit to suit my tastes even better, but the original was really great as is, too. This is different from other recipes in that the falafels are being baked in the oven, so that they arent as heavy. I hope you enjoy this as much as we do! :) Note: 30 minutes of chill time are not included in prep time.

Categories:  free-of... , <-4-hours , appetizer , southwest-asia-(middle-east) , time-to-make , egg-free , lunch~snacks , easy , beans , vegetarian , squash , vegetable , from-scratch , chickpeas~garbanzos ,
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Serving Size (78.65 g)
Servings 16
Amount per Serving
Calories 134.28 Calories from Fat 31.68
% Daily Value *
Total Fat 3.52g 86.69%
Saturated Fat 0.44g 35.6%
Trans Fat 0.0g %
Cholesterol 0.94mg 5.0%
Sodium 54.0mg 36.0%
Total Carbohydrate 19.81g 105.68%
Dietary Fiber 5.03 g 322.19%
Sugars 4.01 g %
Protein 7.13g 228.22%
Vitamin A 3357.96IU% Vitamin C 8.0mg%
Calcium 64.49mg% Iron 1.97mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dash cayenne pepper, salt and pepper, salt and pepper