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Butternut Squash, Quinoa & Baobab Falafel

12 Serving(s)

Whether you are vegan, vegetarian or indifferent, falafel is the perfect portable lunch option. This delicious recipe combines nourishing butternut squash with protein-rich quinoa and a healthy dose of baobab powder for that all important vitamin C, fibre and antioxidant boost. Serve with houmous and veggies for a nutritious lunch option or alongside your favourite dip as a tasty snack.

Makes 12 


1 tbsp Aduna Baobab Powder
1 medium butternut squash
250g cooked quinoa
1 tbsp olive oil
1 clove garlic, crushed
1 tsp smoked paprika
1/2 tsp sea salt
1/2 tsp cumin seeds
juice of 1/2 lemon
leaves from a sprig of rosemary, finely chopped (optional)
black pepper, to taste


To roast the butternut squash, preheat the oven to 180C. Cut the butternut squash in half, scoop out the seeds and brush the squash with a small amount of oil. Roast in the oven for 30-40 minutes or until it’s completely cooked. Measure out 300g of the butternut squash flesh and mash with a fork.

In a large bowl, combine the mashed butternut squash with the rest of the ingredients and mix well. Take a tablespoon of the mixture and using your hands, form it into a falafel. Repeat this 12 times until there is no more mixture left. Place the falafel on a baking tray and cook for 45 minutes or until the tops are beginning to brown. Serve hot or cold.


Recipe by Wholefood Warrior

Ingredients list: