Roasted Pumpklin Falafels and a Garlic Yoghurt Dip

GF | DF | EF | NF | RSF Age Appropriate: When on 2 meals+ a day Serves: 12 falafels Roasted Pumpkin Falafels & A Garlic Yoghurt Dip GF | DF | EF | NF | RSF OvenBlender or Food ProcessorFrying PanSmall Bowl 400g cooked or tinned chickpeas1/2 cups pumpkin1 tsp cumin1/2 cups fresh parsley4 tbsp cassava flour1 tbsp olive oil + an extra 2 tbsp for frying1 garlic cloveYoghurt dip ingredients:3/4 cups greek yoghurt or coconut yoghurt for DF1.5 tbsp finely chopped parsley1 small garlic clove1 tbsp lemon juice Preheat the oven to 170 degreesRemove the skin from the pumpkin and cut into cubes, coating in olive oil and baking in the oven for roughly 40 minutes until softInto a blender or food processor, add the roasted pumpkin, chickpeas, parsley, cumin, cassava flour, and olive oil. Peel and finely grate in the garlic clove tooBlend until ingredients are incorporatedPreheat a frying pan over a medium heat – high heat and add in the additional two tablespoons of olive oil for fryingOnce the pan is hot, begin scooping out the falafel mix by the tablespoon, rolling into a ball and pressing it down into the pan to fry. Allow the falafels to fry on one side until golden, then flip until golden on the opposite sideMake the yoghurt dip by adding the yoghurt, lemon juice, finely diced parsley to a small bowl. Peel and finely grate in the garlic clove. Mix well to combine Age Appropriate: When on 2 meals+ a day Recipe made for Boob to Food by Jane Houston Main CourseMediterranean

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