These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.
Ingredients
4 servings
For the pickled carrot slaw:
Step 1
Preheat oven to 220°C (425°F).
Step 2
Place the pepitas into the bowl of a food processor and process until finely chopped. Add the kale, garlic, chickpeas, turmeric, coriander, salt and pepper and process until well combined. Add the pumpkin and stir through to combine. Shape large tablespoonfuls of pumpkin mixture into balls. Place on a baking tray lined with non-stick baking paper and flatten slightly. Brush well with oil, then bake for 25 minutes or until golden and crisp.
Step 3
To make the pickled carrot slaw, place the carrots, vinegar, honey, chile and coriander in a bowl and toss to combine. Set aside for 5 minutes to pickle.
Step 4
To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini.
How would you rate Kale and Pumpkin Falafels With Pickled Carrot Slaw?
Leave a Review
Reviews (4)
Back to TopAnyone know if pumpkin puree would work as well as grated pumpkin?
DBH
MI
6/6/2022
This is nothing special. The slaw needed salt and less honey, much too sweet with the sweetness of the carrots. Didn’t need any binding agent for the falafel, just cooked longer until crispy, closer to 35 minutes for me. Overall found them bland.
ritajoyholmberg6443
Vancouver, BC, Canada
1/5/2021
Update: I would post if a picture if there were the option! These turned out great and also picture perfect! Here in Italy 'cavolo nero' and 'zucca' are huge autumn stars, but I've never really seen them together. I found this new recipe by googling the two together out of curiosity. Lovely vegetarian, seasonal meal. Thanks, Donna! Buon appetito! :)
lexiecooks
Italy
12/3/2020
过程中使这些现在…想法是很好,小姐x tastes great, but they are falling apart in the oven! Took all patties out halfway through (after when I tried to turn them I discovered they were falling apart ;) and mashed them up in a bowl with some flour (I used whole wheat) after some research about 'binding' falafel. Put them back in and have just turned them over--no falling apart this time, yay! I'm sure they'll taste good, thank you for this recipe. Just wanted to add that a binder, like flour, is really needed--at least on my end! Cheers!
lexiecooks
Italy
12/3/2020
