Roast pumpkin falafels recipe
Here’s a great use for leftover roast pumpkin and an excellent lunch box entry. Normally fried, baking the falafels is a low-fat alternative way to make them. They are gluten and dairy-free.
- 1/4 jap pumpkin
- 2 x 400 g canned chickpeas (rinsed, drained)
- 1/2 cup fresh coriander (chopped)
- 1 tsp ground cumin
- 1 tsp sumac (*optional)
- 1 cup parsley (chopped)
- 2 tbs tahini
- 1 tsp salt
- 1 pinch besan/gram flour (to coat)
- 1 spray olive oil spray
Preheat your oven to 180C (160C fan-forced). Slice the pumpkin, coat with a little oil and roast for 25 minutes. Chill and remove the skin.
Blend the chickpeas in a food processor until crumbly. Combine all of the ingredients, except besan flour and spray oil, until well mixed. Refrigerate for 30 minutes.
Form the mixture into small pucks, 2cm high and 5cm across, and dust in besan flour. The mixture will seem a little wet, dependent upon the moisture of the pumpkin. Use plenty of besan to help it stop sticking to your fingers.
Arrange on a lined baking tray and spray with oil. Bake for 20 minutes.
- These make a great light dinner with some salad and a little yoghurt.
- Little hands are a great help with picking herbs and making the puck shapes.
- If you don't have tahini you can easily make your own with roasted sesame seeds and olive oil.
- This recipe was created by Adam Clements for Kidspot.