Pumpkin falafel

These falafel are supermoist so you can eat them the next day. My favourite bit is that they are so ridiculously simple to make. I love having baked pumpkin in my fridge (its one of my favourite veges) and once a week I’ll do the lifesaving baked rainbow veges as meal prep, then use some of the pumpkin for this recipe.

Makes 20

Prep time 5 minutes

Cooking time 4 minutes

1 cup cooked peeled Kent pumpkin (squash)

2 x 400g cans chickpeas (garbanzo beans), drained and rinsed

2 tsp ground cumin

2 garlic cloves 1⁄2 cup (70g) wholemeal plain flour 1⁄2 cup (10g) parsley leaves

2 Tbsp extra virgin olive oil, for cooking

Method

Put all of the ingredients, except for the olive oil, into a food processor and blitz for 30 seconds or until smooth. Roll into balls, then press down to flatten slightly.

Heat the olive oil in a large frying pan over mediumhigh heat. Add the falafel balls and cook for 2 minutes on each side. Drain on paper towel.

Tips: If you haven’t any baked pumpkin on hand, peel 400g500g of pumpkin and bake it at 200degC for 45 minutes or until soft.

Enjoy the falafel balls with a salad or serve with tzatziki, wholemeal pita bread and quinoa pomegranate tabouleh.

Use glutenfree flour if you’re sensitive.