Name: Pumpkin falafels
Prep time: 20 min
Cook time: 30 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 medium red onion finely chopped; 800 g chickpeas, canned, rinsed, drained; 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

Access over 5000+ healthy & delicious recipes. View pricing

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

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.

Pumpkin falafels

Ingredients

Instructions

Notes

You might like

Healthy zucchini slice

Easy pasta bake

Chicken schnitzel

Chinese chicken rissoles

Moroccan style vegie shepherd’s pie

Butter style chicken curry

Start eating better than ever!