I positively adore falafel. That's not surprising as I adore little bites. I've experimented with many different kinds, including ones featuring quinoa, green peas and sweet potato. As it is pumpkin season, I figured that would just be the right mix with chickpeas and some spices. Certainly rather unorthodox, as I cooked the chickpeas before adding them to the mixture — often they are just soaked overnight and drained — and as I was combining everything, I thought, why not throw in some sun-dried tomatoes for an extra bit of flair. I also baked them instead of frying because I'm not a big fan of oily foods. Moist with a slightly crisp exterior, these mildly spiced falafels just might be a new favorite.
I will say that these were a big hit when I served them up last weekend for dinner along with some homemade spelt tortillas and a tahini sauce that was actually cheesy despite being completely vegan. I added some nutritional yeast, along with the garlic, tahini and tart lemon juice.
I typically always have roasted pumpkin purée in the freezer for several months after fresh pumpkin is no longer available, but you could use canned pumpkin purée as long as it isn't spiced or sweetened, or sweet potato or other squash if you prefer.
|Baked Pumpkin Falafel with Tahini Lemon Sauce|
|Recipe by Lisa Turner|
Cuisine: Middle Eastern
Published on November 12, 2015
Soft creamy spiced chickpea and pumpkin falafels served with a tangy tahini lemon sauce
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Other falafel recipes to enjoy from Lisa's Kitchen:
Baked Quinoa Falafel Bites
Sweet Potato Falafel
Green Pea Falafel