2 cans organic, chickpeas (no added salt) drained & rinsed well under running water
2 cups roasted pumkin chunks *alternatively you can steam the pumpkin if you want it to be quicker
5 cloves garlic, roasted with pumpkin *alternatively raw
Juice of 1/2 small lemon
1/2 bunch parsley leaves
1/2 bunch coriander leaves
2tbsp ground cumin
2tbsp psyllium husks (can substitute with besan/chickpea flour, buckwheat flour, ground flaxseeds or ground chia seeds)
Cracked pepper to taste
Sesame seeds (white or black) for sprinkling
Pre-heat oven to 180 degrees celsius.
In a blender/food processor, mix drained chickpeas, pumpkin, garlic, lemon juice until smooth.
Add lemon juice, parsley, coriander, cumin, psyllium husks & cracked pepper to taste- mix until smooth/as smooth as you desire.
Line a baking tray with baking paper.
If you have an ice cream scoop or baller, use that to scoop mixture onto baking tray, as in picture. Otherwise use a spoon to scoop mixture and mould into shape of choice.
Sprinkle sesame seeds ontop of each falafel.
Bake in oven for around 45mins, until browned edges.
They will still be quite moist on the insides, unlike the store bought falafels which are usually dry and overly salty. The best part is that they are baked not deep-fried, they're full of flavour and delicious!
Served warm is best! Even if you're going to save them, just try one as they come out of the oven!
Serve with hummus, beetroot hummus or pumpkin hummus, tahini (ground sesame seeds).
Tahini dressing: 1tbsp tahini mixed with 3tbsp natural yoghurt, squeeze of lemon juice.
Vegan option: 2tbsp tahini mixed with 2tbsp apple cider vinegar