Pumpkin falafels
0
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 40 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
Canned chickpeas, rinsed and drained
2 400g can, (2 x 400g cans)
Pumpkin
750 g, roasted
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 or natural yoghurt, unsweetened
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. Remove from heat and set aside.
2
Process chickpeas in a food processor until a chunky puree forms.
3
Mash pumpkin in a large bowl. Add onion, chickpeas, two thirds of the garlic, cumin, coriander, chilli and chopped herbs. Stir until well combined. Shapre mixture into 12 balls and place on a baking tray lined with baking paper. Chill for 20 minutes.
4
Bake falafels for 20–30 minutes or until golden. To make dressing, combine yoghurt, lemon juice and remaining garlic in a small bowl. Serve falafels with yoghurt dressing.
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