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Pumpkin felafel with chopped tomato salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Flavorful meatless falafel salad - ideal for a quick weeknight meal.
Ingredients:
  • 200g peeled pumpkin, steamed, mashed
  • 2 x 400g cans no-added-salt chickpeas, rinsed, drained
  • 3.75 gm ground cumin
  • 1 tsp ground coriander
  • 1 garlic clove, crushed
  • 40.00 ml plain flour
  • 125.00 ml fresh continental parsley leaves, chopped
  • 125.00 ml fresh mint leaves, chopped
  • 20.00 ml plain flour, extra, to dust
  • 250g cherry tomatoes, chopped
  • 2 Lebanese cucumbers, chopped
  • 10.60 gm lemon juice
  • 4.60 gm olive oil
  • 2 wholemeal pita bread, halved, grilled, to serve
  • 1 lemon, cut into wedges, to serve
Instructions:
  • In a food processor, combine pumpkin, chickpeas, cumin, coriander, garlic, flour, half of the parsley, and half of the mint. Process until finely chopped. Season the mixture. Shape into 24 oval patties. Lightly coat the falafel in the extra flour from a plate, shaking off any excess.
  • Combine the tomato, cucumber, and remaining herbs in a bowl. Mix in the lemon juice and olive oil until well blended.
  • - Heat a large non-stick frying pan sprayed with oil over medium-high heat. Cook the falafel until golden brown, 2-3 minutes per side. Serve with salad, grilled bread, and lemon wedges.

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