Pumpkin Falafel Pockets
This recipe combines the earthy sweetness of roasted pumpkin with the spiced crunch of chickpea falafels. The softness of the pumpkin contrasts beautifully with the crispy coating of the falafels, creating a delightful texture in every bite. Served in warm pita bread with a fresh carrot and feta salad, it's a balanced and satisfying meal that's perfect for lunch or dinner.
— Constant Cookbook
Ingredients
- 1kg pumpkins or butternut squash, deseeded and cut into wedges
- 400g can chickpeas , drained, rinsed and dried
- 1 garlic clove , chopped
- ½ tsp chilli flakes
- 1 tsp ground cumin
- small bunch parsley , roughly chopped
- 2 slices white bread , whizzed to crumbs
- 2 carrots , coarsely grated
- ½ small red onion , finely sliced
- 100g feta cheese , crumbled
- 4 wholemeal pitta breads to serve
Instructions
- Put the pumpkin in a microwave-safe bowl and cover with cling film. Cook on High for 10 mins or until soft. Tip the chickpeas, garlic, chilli flakes, cumin and half of the parsley into a food processor, then whizz until the chickpeas are finely chopped but not smooth.
- Allow the pumpkin to cool slightly, then scoop the flesh from the skin and add to the chickpea mix with some seasoning and the breadcrumbs. Give everything a good stir, then shape into 12 little patties with your hands. Put the falafels on a plate and chill for 10 mins.
- Meanwhile, mix the remaining parsley with the grated carrot, onion and feta cheese, then set aside. Heat the grill to Medium, then cook the falafels on a baking tray for 3-5 mins on each side until golden. Split the pitta breads lengthways and fill with the warm falafels and some of the feta salad.
Cook Time
30M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 346 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 54 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.91 milligram of sodium
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