Baked Pumpkin Falafel With Herbs and Hummus & Roasted Carrots

Baked-Pumpkin-Falafel-With-Herbs-and-Hummus-&-Roasted-Carrots

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:

  1. Preheat the oven to 180*C and line one or two baking trays with parchment of paper.
  2. 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.
  3. Roll the falafel mixture into 20 balls, since it will be quite wet so be careful and treat gently. Place onto the tray(s).
  4. 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.

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