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Winter salad with pumpkin falafel
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Prep Time:
35 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Try delicious pumpkin falafel salad with creamy feta dressing for a filling and nutritious lunch option.
Ingredients:
  • 300g Kent pumpkin, peeled, seeded, cut into 2cm pieces
  • 1 bunch baby carrots, trimmed, peeled
  • 1/2 red onion, peeled, cut into wedges
  • 400g can chickpeas, rinsed, drained
  • 2 garlic cloves, chopped
  • 125.00 ml fresh coriander leaves
  • 1 lemon, rind finely grated, juiced
  • 1-2 tsp harissa paste, to taste
  • 60g (1 cup) fresh breadcrumbs
  • 68g (1/4 cup) Foodstore Delish Persian-style Fetta dip
  • 250g red cabbage, outer leaves removed, finely shredded
  • 50g finely shredded kale
  • 150g cooked beetroot, coarsely chopped
  • 82.50 ml pepitas, toasted
Instructions:
  • Preheat the oven to 180C/160C fan forced. Line a baking tray with baking paper. Spread out pumpkin, carrot, and onion. Drizzle with oil, season, and roast for 30-35 minutes until tender. Let cool before serving.
  • Combine chickpeas, garlic, coriander, lemon rind, harissa, pumpkin, and onion in a food processor. Pulse until mixture is just combined, maintaining some texture. Season and add breadcrumbs. Pulse to combine. Shape 2 tablespoonfuls of mixture into balls, then slightly flatten them. Chill in the fridge for 10 minutes on a lined baking tray or plate.
  • Lightly coat a frying pan with oil. Fry the falafel in 3 batches for 3 minutes per side, or until they turn golden and are heated all the way through.
  • In a bowl, mix the dip, lemon juice, and 1 tablespoon of warm water. In a large bowl, toss cabbage and kale with half of the dressing. Season to taste. Transfer the mixture to a platter and top with carrots, falafel, beetroot, pepitas, and the remaining dressing. Enjoy!

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