Clock Is Turning To 6: Let’s Make Some Crunchy Pumpkin Falafels For The Snack
Image Credit: Falafels

Falafel is usually made from chickpeas flour ( besan flour ) but you may add a mixture of all-purpose flour. In this recipe, we first roast the pumpkin, add spices and blend them together to make a falafel mixture. 

You may feel that making falafel at home is tricky, but this recipe will tell you otherwise. 

Ingredients

1/4 cup pumpkin

800 g canned chickpeas, drained and rinsed

1 teaspoon ground cumin

1 teaspoon sumac (optional)

1 cup parsley, chopped

2 tablespoon tahini

1 teaspoon salt

1/2 cup freshly chopped coriander

1 teaspoon olive oil to spray

Besan flour to coat

Directions 

  • Preheat the oven to 180 ° C. Cut the pumpkin into pieces, apply some oil on it and bake for 25 minutes. Remove the pumpkin skin once it cools down.
  • Combine the chickpeas in a food processor and blend them until crushed. Mix all ingredients except besan flour and butter until well blended. Refrigerate for 30 minutes.
  • Shape the mixture into small balls 2 cm high and 5 cm wide and pour into the besan flour. Depending on the moisture content of the pumpkin, the mixture will look a bit wet. So, use lots of besan so it doesn't stick to your fingers.
  • Place on a baking tray lined with baking paper and spray olive oil. Bake for 20 minutes and serve with salads and sauce. 

You can freeze these falafels as well for later use. They make a great protein-rich option to keep on hand if you want to make salads and sandwiches in the future.