Pumpkin Falafels

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


  • 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


  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.


  • 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