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Pumpkin falafels

Pumpkin falafels

Total Time
1 hr 20 min
20 min
40 min
Add roasted pumpkin to your homemade falafels. Enjoy them in a salad, stuffed inside pita pocket, or on their own.


Red onion

1 medium, finely chopped

Canned chickpeas, rinsed and drained

2 400g can, (2 x 400g cans)


750 g, roasted


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)


  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.


TIP: Cooked falafels will keep in a container in the fridge for up to 5 days. Enjoy cold or reheat in microwave to serve.