Pumpkin Falafels

  • 10 oz. pureed pumpkin - freshly roasted or from a can
  • 2 T. flour - nearly any kind will do (choose a GF option for a gluten free falafel)
  • 1 (14oz.) can chickpeas - rinsed and drained
  • 1 large yellow onion - finely diced
  • 2 T. minced garlic
  • 1 tsp. ground cumin
  • 1 tsp. dried parsley
  • 1 ½ tsp. ground coriander
  • 2 T. lemon juice
  • ½ tsp. salt

Preheat the oven to 375° F. Spray a baking sheet with nonstick cooking spray or lay a silicone baking mat on it; set aside.

Add all of the ingredients to the bowl of a food processor. Process until a thick paste forms.

Using your hands or a cookie scoop form the pumpkin mixture into small balls and place them 2 inches apart on the prepared baking sheet. Press them down lightly to form patties that measure about 2" across.

Bake the patties in the preheated oven for about 10 to 12 minutes or until golden and crispy.

  • Yields: 4-6 servings
  • Preparation Time: 20 minutes

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