Pumpkin Falafel Pockets Recipes

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PUMPKIN FALAFEL POCKETS



Pumpkin falafel pockets image

Make some magic in your microwave with these easy-to-prepare pumpkin or butternut squash pockets

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Yield Serves 4

Number Of Ingredients 11

1kg pumpkin or butternut squash, deseeded and cut into wedges
400g can chickpea , 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

Steps:

  • 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.

Nutrition Facts : Calories 346 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 1.91 milligram of sodium

FESTIVE PUMPKIN FALAFEL



Festive Pumpkin Falafel image

My pumpkin falafels are a healthy twist on the classic. Pumpkin adds a light sweetness to the vegan falafel while keeping the patties moist. Serve sandwich-style, as an appetizer over a bed of greens, or with soup and salad. Top these beauties with maple tahini sauce. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 18

1 cup canned garbanzo beans or chickpeas, rinsed and drained
1/2 cup canned pumpkin
1/2 cup fresh cilantro leaves
1/4 cup chopped onion
1 garlic clove, halved
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
MAPLE TAHINI SAUCE:
1/2 cup tahini
1/4 cup water
2 tablespoons maple syrup
1 tablespoon cider vinegar
1/2 teaspoon salt
8 pita pocket halves
Optional: Sliced cucumber, onions and tomatoes

Steps:

  • Preheat oven to 400°. Place the first 10 ingredients in a food processor; pulse until combined. Drop by tablespoonfuls onto a greased baking sheet. Bake until firm and golden brown, 30-35 minutes., Meanwhile, in a small bowl, combine tahini, water, syrup, vinegar and salt. Serve falafel in pita halves with maple tahini sauce and optional toppings as desired.

Nutrition Facts : Calories 469 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 1132mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 8g fiber), Protein 14g protein.

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