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
Equipment
- Blender or Food Processor
- Frying Pan
- Small Bowl
Ingredients
- 400 grams cooked or tinned chickpeas
- 1/2 cup pumpkin
- 1 tsp cumin
- 1/2 cup fresh parsley
- 4 tbsp cassava flour
- 1 tbsp olive oil + an extra 2 tbsp for frying
- 1 garlic clove
Yoghurt dip ingredients:
- 3/4 cup greek yoghurt or coconut yoghurt for DF
- 1.5 tbsp finely chopped parsley
- 1 small garlic clove
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 170 degrees
- Remove the skin from the pumpkin and cut into cubes, coating in olive oil and baking in the oven for roughly 40 minutes until soft
- Into 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 too
- Blend until ingredients are incorporated
- Preheat a frying pan over a medium heat - high heat and add in the additional two tablespoons of olive oil for frying
- Once 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 side
- Make 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
Notes
Age Appropriate: When on 2 meals+ a day
Recipe made for Boob to Food by Jane Houston
Tried this recipe?Let us know how it was!
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