Pumpkin Falafels

Add roasted pumpkin to your homemade falafels. Enjoy them in a salad, stuffed inside pita pocket, or on their own.

INGREDIENTS

• 1 medium red onion , finely chopped
• 800g chickpeas , canned, rinsed and drained
• 750g pumpkin , roasted and chopped
• 3 cloves garlic , crushed
• 1 ½ tsp ground cumin
• 1 ½ tsp ground coriander
• 1 whole fresh red chilli , finely chopped
• 2 tbs fresh coriander , chopped
• 2 tbs fresh flat-leaf parsley , chopped
• 150g plain yoghurt
• 2 tbs lemon juice
• Olive oil spray, 1 x 3 second sprays

METHOD

1. Preheat oven to 220°C. Lightly spray a non-stick saucepan with oil and heat over medium heat. Cook onion, stirring, for 8-10 minutes or until softened. Transfer to a plate.
2. Process chickpeas in a food processor until a chunky puree forms. Mash pumpkin in a large bowl. Add onion, chickpeas, 2 garlic cloves, cumin, coriander, chilli, coriander and parsley. Shape mixture into 12 balls and place on a baking tray lined with baking paper. Chill for 20 minutes.
3. Bake falafels for 20-30 minutes or until golden. Meanwhile, combine yoghurt, lemon juice and remaining garlic in a small bowl. Serve falafels with yoghurt dressing.

NOTES

• Great served with mixed salad leaves.
• If you don’t have a food processor, using a fork or masher for the chickpeas works well.
• For the yogurt, you can use dairy free versions to keep this meal vegan or try making a dairy free version yourself – recipe here
• Prep time: 20 min Cook time: 40 min Serves: 4 Difficulty: Easy