Blog post

Pumpkin Falafel Flatbreads

March 7, 2020

On Thursday it was Plant Power Day – a day to remind people how good fruit and veggies are for us – and there’s no better opportunity to use the leftover pumpkin purée from my Pumpkin Loaf Cake that I’ve been saving in my freezer!

INGREDIENTS

650g Pumpkin Puree
1tbsp Olive Oil
1 tin Chickpeas
1 Garlic Clove
1tsp Salt
1tsp Cumin
1tsp Ground Coriander
1tsp Smoked Paprika
½tsp Cayenne Pepper
2-4tbsp Plain Flour
4tbsp Sesame Seeds
To Serve:
2 Flatbreads
A handful Salad Leaves
1tbsp Vegan Mayo

METHOD

  1. Preheat the oven to 200° C / Gas Mark 6.
  2. In a food processor chop the chickpeas finely. Transfer to a large bowl.
  3. Grate the garlic finely into the bowl with ground chickpeas.
  4. Place the pumpkin puree to the bowl with chickpeas, add salt, dry spices and flour and mix very well. Start off with 2 tbsp of flour and add 2 more if needed. The mixture is meant to be very wet.
  5. Place in the fridge for several hours (or freezer for an hour) to firm up.
  6. Using your hands, gently form small falafels out of the mixture and coat each falafel with the sesame seeds.
  7. Brush a bit of olive oil onto a baking tray and place falafels on it, making sure they do not touch.
  8. Bake for 10 minutes on one side, then flip onto the other side and bake for another 10 minutes.
  9. To serve, warm the flatbreads in the oven before layering mayo, salad and the falafels.

 

Enjoy!

Nat x

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