Name: Pumpkin falafels
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 medium red onion finely chopped; 800 g chickpeas, canned, rinsed, drained (2x400g cans); 750 g pumpkin roasted, chopped; 3 clove(s) garlic crushed; 1.5 tsp ground cumin; 1.5 tsp ground coriander; 1 whole fresh red chilli finely chopped; 2 tbs fresh coriander chopped; 2 tbs fresh flat-leaf parsley chopped; 150 g 99% fat-free plain yoghurt; 2 tsp lemon juice; 1 x 3 second spray(s) oil spray

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Ingredients

red onion

1 medium, finely chopped

chickpeas, canned, rinsed, drained

800 g, (2x400g cans)

pumpkin

750 g, roasted, chopped

garlic

3 clove(s), crushed

ground cumin

1½ tsp

ground coriander

1½ tsp

fresh red chilli

1 whole, finely chopped

fresh coriander

2 tbs, chopped

fresh flat-leaf parsley

2 tbs, chopped

99% fat-free plain yoghurt

150 g

lemon juice

2 tsp

oil spray

1 x 3 second spray(s)

Instructions

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.
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.
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.

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