© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

These falafels are full of pumpkin flavour, soft in the center and crisp on the outside. Enjoy them in a salad, serving them in a warmed split pita pocket or just on their own. I like serving these on a bed of salad with a lemony Greek yoghurt dressing, but a green tahini sauce (a mixture of cilantro, lemon juice, garlic and sesame paste) would be just amazing if you want to go dairy-free.
FalafelsYoghurt Dressing

400 g Cooked chickpeas, drained
250 g Roasted pumpkin, mashed
1 tbsp Chickpea flour (or cornstarch)
1 Small red onion, finely chopped
2 Garlic cloves, minced
2 tsp Garam masala 1 tsp Cumin powder
1 Fresh red chilli pepper, finely chopped
4 tbsp Fresh flat-leaf parsley (or cilantro), chopped
2/3 tsp Black salt (or regular sea salt)
Olive oil

150 g Plain Greek yoghurt
2 tbsp Lemon juice
1 Garlic clove, minced
Salt and pepper to taste

Preheat oven to 200C/400F. In your food processor, pulse the chickpeas until chunky puree forms. You can use a fork to mash them too.
Mash the roasted pumpkin in a large bowl. Add in chickpeas, chickpea flour, red onion, minced garlic, garam masala, cumin, chilli pepper, parsley and salt. Mix well and refrigerate for 30 minutes.
Shape the mixture into 16 balls and place on a greased baking tray or lined with baking paper. Spray the falafel with olive o...