I got the inspiration for the pumpkin falafel from Week day vegetarians butternut pumpkin falafel recipe . I had never thought to add anything to falafel before. Who woulda thought? Anyhoo here’s my recipe for pumpkin falafel:
1 cup chickpeas
1 cup roasted pumpkin
1 cup cooked barley (we just started eating this and it’s so good, don’t know why we didn’t eat it before?!)
1/2 small onion chopped
1-2 garlic cloves minced
1 TBS fresh parsley
1/2 TBS coriander
Salt, pepper and a dash of cinnamon
Mash the chickpeas and the pumpkin. You can do it in a food processor just be sure not to over process it into mush. Add the remaining ingredients and mix well. Form into patties and either bake or fry. I fried as I was hungry and needed food NOW but next time I think I’ll bake, I think it will cook them more evenly.
Served on a bed of spinach with chopped tomatoes, green capsicum/pepper, hummus, vegan tzatziki and crispy warm flat bread
Well hello there nice little morsel of food, would you like to come into my belly??
1 package organic silken tofu
1TBS apple cider vinegar
1 garlic minced
Process till creamy and then add:
1 grated cucumber
Salt and pepper
Mix ‘er up
T’daaa!! Vegan tzatziki!
Everyone’s got there own humus recipe and I never measure when making this dip; But basically if you add tahini, olive oil, Lemon juice, and garlic to chickpeas you’ll end up with something resembling hummus. My special trick for making it extra smooooth though is to slowly stream water in (a fair amount) while blending!
Was a really delicious meal! And today with the leftover roasted pumpkin and barley I made a real tasty salad
I just sautéed some purple onion in coconut oil, added the pumpkin and barley and let that warm up while I whisked up a legit dressing of: a big tablespoon light miso, olive oil, Lemon juice, garlic and some water.
Chucked the heated up barley mixture onto some Spinach and chopped tomats, tossed with the dressing. Bam. So good!