Kale and Pumpkin Falafels with Pickled Carrot Slaw (gf) (v)

¾ cup toasted pepitas (pumpkin seeds)

3 cups shredded kale, stems removed (about 3 large leaves)

1 clove garlic, crushed

1 x 400-gram can chickpeas, rinsed, drained

1½ teaspoons ground turmeric ½ cup coriander leaves

3 cups firmly packed grated pumpkin sea salt and cracked pepper extra virgin olive oil, for brushing

plain Greek-style yoghurt and hulled tahini, to serve

PICKLED CARROT SLAW

6 carrots, shredded using a julienne peeler

2 tablespoons apple cider vinegar 2 tablespoons honey 2 large red chillies, sliced ½ cup coriander leaves

Preheat oven to 220°C regular bake.

Place the pepitas into the bowl of a food processor and process until finely chopped. Add the kale, garlic, chickpeas, turmeric, coriander, salt and pepper and process until well combined.

Add the pumpkin and stir through to combine. Shape large tablespoonfuls of pumpkin mixture into balls. Place on a baking tray lined with non-stick baking paper and flatten slightly. Brush well with oil, then bake for 25 minutes or until golden and crisp.

To make the slaw, place the carrots, vinegar, honey, chilli and coriander in a bowl and toss to combine. Set aside for 5 minutes to pickle.

To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini. SERVES 4