Sunday, October 30, 2011

Pumpkin & Corainder Falafels




This recipe comes from my most favourite cookbook at the moment - Vegetarian by Alice Hart.  Just when you think you have every cookbook you could possibly need along comes another one to add to the collection.  With these I have made a few adaptations merely because i had a bunch of dill I wanted to use up and no parsley on hand as the original recipe calls for.   I have made these three times now and on each occasion there has been variation - so get creative.  They are wonderful in the lunchbox, when friends gather as part of a platter or as breakfast alongside some alfalfa sprouts and avocado.  On this occasion I have paired them with some heirloom tomatoes, natural yoghurt and chilli flakes. 
  This is my type of food!


Pumpkin and Coriander Falafel
Inspired by Alice Hart
Makes about 16

500g pumpkin, deseeded and cubed
2 T cold pressed olive oil
1 x 400g tin chickpeas, drained well
2 garlic cloves, roughly chopped
½ tsp bicarb of soda
1 small bunch coriander, leaves only chopped
1 small bunch Italian flat leaf parsley (I used dill)
1 tsp ground coriander
1 tsp ground cumin
Juice half lemon
Salt and peeper to season

Preheat the oven to 200 degrees celcius (400 Fahrenheit)
Toss the pumkin with 1 T olive oil and season well
Spread out on a baking tray and roast for approx 35 mins until soft and carmelised
Set aside to cool.
  
Place the well-drained chickpeas in a food processor with the garlic, bicarb, herbs and gound cumin and coriander
Pulse the machine, stopping every now and then to scrape down the sides with a spatula
Continue until a rough pasted is formed.
Tip into a large bowl and season well with salt and pepper

Crush the roasted pumpkin with a fork until very roughly mashed and add to the chickpeas.
Fold everything together
Chill for 30 mins if you have time

Scoop dessertspoonfuls onto a baking sheet line with non stick baking paper and space out well.
Spray or lightly brush, drizzle remaining olive oil and bake for 15 – 20 mins  or until golden underneath.

If not browned on top turn oven to grill for a short period and brown but keep any eye on them as they could burn quickly.



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6 comments:

  1. Yum! These look great!

    Where do you get your heirloom tomatoes? (or do you grow them?)
    xx

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  2. Ooh yum these look delicious! I was vegetarian for years and used to love homemade falafel, but have never made a pumpkin version. Such a quick and healthy supper...might have to make some tonight!

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  3. Hey Amanda

    My local farmers market has them. They are from a very dedicated couple that live in Noosa and they are soft and squishy just like a real tomato is supposed to be... I just love them with some fresh cracked black pepper and salt.

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  4. Hi Sherilyn - I have this cookbook, and the pumpkin falafel recipe is the main reason I bought it! Haven't made it yet, but it's def on the cards. I have made the roast, spiced chickpeas on page 105 - really delicious. Thanks for the reminder, must make these soon!

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  5. These look amazing! I attempted a pumpkin falafel a while back and it didn't turn out quite like I was hoping it would. I'm going to have to give this version a try. Thanks :)

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  6. Omg these are actually AMAZING!! One of my fav foods instantly, such a nice taste. I did make them with Butter beans as i didnt have chickpeas and it tastes amazing that way also. Tp save time i also just microwaved in a container with a lid and a bit of water the pumpkin, only took a gew mins that way =)

    ReplyDelete

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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.

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