Roast Pumpkin Chickpea Falafel with Tahini Sauce
Ingredients
- 2 cups cubed pumpkin
- 1/2 cup roast pumpkin seeds
- 1 cup cooked chickpeas
- 1 red salad onion
- 2 garlic cloves
- 1/2 cup coriander
- 2 tablespoons cornflour or tapioca flour
- 2 teaspoons Egyptian dukkah
- 1 teaspoon toasted cumin seeds
- Olive oil
- Salt and black pepper
Tahini sauce
- 2 cups fresh herbs (such as coriander and parsley)
- 1/2 cup mint
- 1 garlic clove
- 2 teaspoons roasted cumin seeds
- 1 teaspoon salt
- 1/2 cup tahini
- Juice of two lemons
- 2 large ice cubes
- 1/3 cup cold water
Spicy dukkah
- Egyptian dukkah
- Chili flakes
- Sunflower seeds
Preparation
Place the pumpkin in a bowl with 1 tablespoon of olive oil and coat well.
Season with salt and black pepper.
Place in the oven at 200 degrees Celsius for 40 minutes or in the air fryer for 15 to 20 minutes until golden brown.
Set aside and allow to cool.
Place the cooled pumpkin and the rest of the ingredients in a food processor with 2 tablespoons olive oil and blitz until well combined.
Place the mixture in the fridge for about an hour.
Roll heaped tablespoons of the mixture into about 12 balls and place on a lined baking tray.
Bake at 200 degrees Celsius for about 20 minutes or in the air fryer for 10 minutes until golden and crisp.
For the spicy dukkah, add chili flakes to Egyptian dukkah and sunflower seeds, then toast in the oven until golden brown
For the herby tahini sauce, place all sauce ingredients in a food processor or blender and blitz until smooth.
Serve the falafel with gluten-free roti or naan bread, coriander, mint, herby tahini sauce, and spicy roast dukkah.
