Falafel is the ultimate Middle Eastern street food. Pumpkin adds a light sweetness and keeps the patties moist while baking. Top these beauties with a sweet and savory maple tahini sauce. You can serve them sandwich-style, as an appetizer over a bed of greens, or with soup and salad. —Julie Peterson, Crofton, Maryland
Pumpkin Falafel
Pumpkin Falafel
Prep Time
20 min
Cook Time
30 min
Yield
4 servings
Ingredients
- 1 cup canned garbanzo beans or chickpeas, rinsed and drained
- 1/2 cup canned pumpkin
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped onion
- 1 garlic clove, halved
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- MAPLE TAHINI SAUCE:
- 1/2 cup tahini
- 1/4 cup water
- 2 tablespoons maple syrup
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 8 pita pocket halves
- Optional: Sliced cucumber, onions and tomatoes
Directions
- Preheat oven to 400°. Place the first 10 ingredients in a food processor; pulse until combined. Drop by tablespoonfuls onto a greased baking sheet. Bake until firm and golden brown, 30-35 minutes.
- Meanwhile, in a small bowl, combine tahini, water, syrup, vinegar and salt. Serve falafel in pita pocket with maple tahini sauce and optional toppings as desired.
Nutrition Facts
2 filled pita halves: 469 calories, 21g fat (3g saturated fat), 0 cholesterol, 1132mg sodium, 57g carbohydrate (10g sugars, 8g fiber), 14g protein.
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