Pumpkin Falafels

You are here:

Print to PDF

[X]

Print recipe

Pumpkin Falafels

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

4 portion(s)

Pumpkin Falafels

750g pumpkin, Cubed, reseeded and skin removed
1 Red Onion (medium)
3 cloves garlic
20 grams olive oil
5 sprigs fresh coriander
5 sprigs flat leaf parsley
1 Red chilli, whole, Seeds removed and cut in half
2 400g chickpea cans, Rinsed and Drained
7 grams cumin, ground
7 grams coriander, ground
150 grams 99% Fat free yoghurt
2 level tsp lemon juice

Add to shopping list

6

1h 10min

Preparation 40min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
9
Moroccan Lebanon

Recipe's preparation

Pumpkin falafel mehtod

1. Preheat oven to 220oC. Lightly spray oil on pumpkin cubes and roast until golden in colour 30-40 minutes
2. Add onion, 2 garlic cloves, whole red chilli, flat lead parsley and fresh coriander into TM bowl and chop for 10 seconds, speed 7
3. Add olive oil and saute for 5 minutes, 100 degrees, speed 2
4. Add chickpeas, roasted pumpkin, ground cumin, ground coriander and purée on speed 8 for 30 seconds or until a smooth paste.
5. Shape into 12 balls and place on a baking paper tray lined with baking paper. Chill for 20 minutes. Clean and dry TM bowl
6. Bake falafels for 20-30 minutes or until golden.
7. In a clean TM bowl chop remaining garlic clove on speed 7 for 3 seconds, scrape down bowl and add yoghurt and lemon juice and combine for 20 seconds on speed 5. Serve as yoghurt dressing with falafels.

Accessories you need

Spatula
buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.