Roast Pumpkin Falafel
Ingredients
- 2 cups pumpkin cubed
- 1/2 cup roast pumpkin seeds
- 1 cup cooked chickpeas
- 1 red salad onion
- 2 garlic cloves
- 1/2 cup coriander
- 2 tbs cornflour or tapioca flour
- 2 tsp Egyptian dukkah
- 1 tsp toasted cumin seeds
- olive oil
- salt and black pepper
Preparation
Place the pumpkin in a bowl with 1Tbs of olive oil and coat well. Season with salt and black pepper. Place in the oven (200 deg C) for 40 minutes or in the air fryer for 15 to 20 minutes until golden brown. Set aside and allow to cool
Place the pumpkin and the rest of the ingredients in a food processor with 2 Tbs olive oil and blitz until well combined
Place in the fridge for about an hour. I find it’s easier to roll the balls once the mixture is a bit firmer. Roll heaped tablespoons into about 12 balls and place on a lined baking tray. Bake at 200 deg C for about 20 minutes (10 minutes in the air fryer) until golden and crisp
Serve with gluten free roti’s or naan bread, coriander, mint, herby tahini sauce and the chilli dukkah
Herby tahini sauce: 2 cups of fresh herbs, 1/2 cup mint, 1 garlic clove, 2 tsp roasted cumin seeds, 1 tsp salt, 1/2 cup tahini, juice of two lemons, 2 large ice cubes, 1/3 cup cold water
Place in a food processor or blender and blitz until smooth
