Photo of Pumpkin falafels by WW

Pumpkin falafels

6
0
0
SmartPoints value per serving
Total Time
1 hr 10 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
Add roasted pumpkin to your homemade falafels. Enjoy them in a salad, stuffed inside pita pocket, or on their own.

Ingredients

red onion

1 medium, finely chopped

chickpeas, canned, rinsed, drained

800 g

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

  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

Tip: Serve with mixed salad leaves.

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