Baked Butternut Falafels With Cucumber Yogurt Dip

Ingredients

• For the falafels
• 500 g butternut squash, deseeded and cubed
• 2 tablespoons olive oil, divided
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon cumin, ground
• 1⁄4 teaspoon coriander, ground
• 1⁄8 teaspoon curry powder (hot)
• 1 dash cayenne pepper
• 1 dash cinnamon, ground
• salt and pepper
• 400 g chickpeas (either from a can or presoaked and cooked)
• 1⁄2 teaspoon baking soda
• 1 small bunch parsley, chopped finely
• 1 small bunch cilantro, chopped finely
• 1⁄2 teaspoon cumin, ground (yes again)
• 1⁄2 teaspoon coriander, ground (yes again)
• 1⁄2 teaspoon garlic powder (yes again)
• For the Cucumber Yogurt
• 1⁄2 cucumber, deseeded and grated
• 300 g Greek yogurt
• 1 tablespoon lemon juice
• salt and pepper

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