This refreshing middle eastern dish is a refreshing specialty for lunch or dinner. Pumpkin falafel served with some refreshing herbs and hummus, cumin roasted carrots, with tabbouleh and fresh greens in a bowl will be a festival for the senses.
Ingredients
Hummus
- 1 cup of chickpeas.
- 120 ml water
- 1 small bunch of mint and coriander
- 1 tsp granulated garlic
- 1 tsp cumin
- 3 tbsp tahini
- 2 tbsp lemon juice
- Salt and black pepper
- Bowl
- 100 g quinoa/
- 40 g dried chopped apricots
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 handful greens
- 1 sliced fig
- 1 tbsp whole sesame seeds
- 4 large carrots
- 1 tbsp oil
- 1 tbsp syrup
- ½ tsp cumin
Baked Pumpkin Falafel
- 400 g 1 ½ cup pumpkin puree
- 1 cup chickpeas
- ½ red onion
- 3 large cloves of garlic
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 60 g 2/3 cup oats
- 2 tbsp tahini
- Salt and black pepper
Instructions
Baked Pumpkin Falafel:
- Preheat the oven to 180*C and line one or two baking trays with parchment of paper.
- Place all the ingredients in a food processor or blender and blend until smooth, some chunks of chickpeas can be left to add a good texture.
- Roll the falafel mixture into 20 balls, since it will be quite wet so be careful and treat gently. Place onto the tray(s).
- Bake for 25 minutes until golden and crisp.
Hummus & Carrots:
1. Prepare the hummus: blitz together all the ingredients until smooth and creamy. Season to taste with salt and black pepper.
2. Prepare the roast carrots: preheat the oven to 180*C and line a baking tray with parchment paper. Peel the carrots clean and slice them in half by length. Add 1 tbsp olive oil, syrup, cumin, and some salt and black pepper. Roast for 45-60 minutes until tender.
3. Cook the quinoa according to packet instructions, add the chopped apricots for the final 5 minutes of cooking time.
4. Toss the green leaves with 1 tbsp olive oil and 1 tbsp lemon juice and season with salt and black pepper.
