Tasty Roast Pumpkin Falafel Salad
We love a new twist on the standard salad, so this tasty Roast Pumpkin Falafel Salad ticks all our boxes!
Packed with protein, thanks to nutrient-rich chickpeas and with plenty of yummy greens, this salad makes the perfect lunch or dinner.
This recipe was sent in by 28 Day Weight Loss Challenge member Cassie. She says ‘I love Falafels as they are so versatile! This Roast Pumpkin Falafel Salad can be eaten as is or put inside a wholemeal wrap for a more substantial meal.”
Love a yummy salad? Some of our favourites from the 28 Day Weight Loss Challenge include Thai Beef Salad, Middle Eastern Chicken Salad and our healthy take on Caesar Salad. YUM!
Servings |
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- Falafels
- 1/2 pumpkin (approx. 750g) cubed
- 1 1/2 tbsp olive oil
- 1/2 cup chopped parsley or coriander
- 1/2 tsp crushed garlic
- 1/2 tsp ground cumin
- 1/2 tsp round coriander
- 500 g tin chickpeas drained
- Salad
- 1 cucumber sliced
- 1 capsicum sliced
- 4 cups baby spinach
- 4 tbsp tzatziki
Ingredients
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- Preheat oven to 180c.
- Toss cubed pumpkin with 1 tbsp olive oil and place on lined baking tray, bake for 30 minutes until golden. Once cooked allow pumpkin to cool slightly.
- Add chickpeas and herbs to food processor and blitz on high until a smooth paste forms.
- Mash roast pumpkin and add garlic, spices and chickpea paste, mix well until combined.
- Roll mixture into small balls and place onto lined baking tray.
- Drizzle with ½ tbsp. of remaining olive oil and bake for 15 minutes.
- Remove from oven and gently turn over each falafel and return to oven for a further 5 - 10 minutes until golden.
- Combine all salad ingredients and portion into bowl, top with cooked falafels and enjoy.
Makes 4 serves at 300 calories per serve.
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