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Ingredients
- 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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Instructions
- 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.
Recipe Notes
Makes 4 serves at 300 calories per serve.