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+ servings

Roasted Pumpkin Falafels & A Garlic Yoghurt Dip

GF | DF | EF | NF | RSF
Course 2 meals a day, Baby Led Weaning, BLW
Servings 12 falafels

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!