Roast Pumpkin Falafel Salad
Servings
4
Servings
4
Ingredients
  • Falafels
  • 1/2 pumpkin (approx. 750g)cubed
  • 1 1/2tbsp olive oil
  • 1/2cup chopped parsley or coriander
  • 1/2tsp crushed garlic
  • 1/2tsp ground cumin
  • 1/2tsp round coriander
  • 500g tin chickpeasdrained
  • Salad
  • 1 cucumbersliced
  • 1 capsicumsliced
  • 4cups baby spinach
  • 4tbsp tzatziki
Instructions
  1. Preheat oven to 180c.
  2. 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.
  3. Add chickpeas and herbs to food processor and blitz on high until a smooth paste forms.
  4. Mash roast pumpkin and add garlic, spices and chickpea paste, mix well until combined.
  5. Roll mixture into small balls and place onto lined baking tray.
  6. Drizzle with ½ tbsp. of remaining olive oil and bake for 15 minutes.
  7. Remove from oven and gently turn over each falafel and return to oven for a further 5 – 10 minutes until golden.
  8. Combine all salad ingredients and portion into bowl, top with cooked falafels and enjoy.
Recipe Notes

Makes 4 serves at 300 calories per serve.

Print Recipe
Roast Pumpkin Falafel Salad
Tasty Roast Pumpkin Falafel Salad
Course Main Dish
Servings
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
Course Main Dish
Servings
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
Tasty Roast Pumpkin Falafel Salad
Instructions
  1. Preheat oven to 180c.
  2. 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.
  3. Add chickpeas and herbs to food processor and blitz on high until a smooth paste forms.
  4. Mash roast pumpkin and add garlic, spices and chickpea paste, mix well until combined.
  5. Roll mixture into small balls and place onto lined baking tray.
  6. Drizzle with ½ tbsp. of remaining olive oil and bake for 15 minutes.
  7. Remove from oven and gently turn over each falafel and return to oven for a further 5 - 10 minutes until golden.
  8. Combine all salad ingredients and portion into bowl, top with cooked falafels and enjoy.
Recipe Notes

Makes 4 serves at 300 calories per serve.