Festive Pumpkin Falafel Food
CAULIFLOWER TABBOULEH
This cauliflower tabbouleh recipe is super easy and fast to make. I love that I can offer it to my guests who have special dietary restrictions. —Maiah Miller, Monterey, California
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 cups.
Number Of Ingredients 8
Steps:
- Core and coarsely chop cauliflower. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess). Transfer to a large bowl. Add remaining ingredients to food processor; pulse until finely chopped. Add to cauliflower; toss to combine. Refrigerate 1 hour before serving to allow flavors to blend.
Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 215mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
FESTIVE PUMPKIN FALAFEL
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
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.
HERBED PUMPKIN FLATBREAD
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the first 6 ingredients. Add pumpkin, 1 tablespoon oil and water; stir until mixture resembles coarse crumbs. Turn onto a lightly floured surface; knead 8-10 times, forming a soft dough. Cover and let rest 15 minutes., Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a 6-in. circle. Brush flatbreads on both sides with remaining 2 teaspoons oil. Heat a large skillet over medium-high heat. Working in batches, cook flatbreads until golden brown, 1-2 minutes on each side. Serve warm and if desired, top with fresh thyme and rosemary and serve with tzatziki sauce.
Nutrition Facts : Calories 231 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 525mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.
FESTIVE PUMPKIN DIP
This spicy dip is super easy to make and no one will even guess it contains pumpkin! You can serve it in a hollowed out bread round or miniature pumpkin. Serve with fresh vegetables, crackers or corn chips.
Provided by FLKeysJen
Categories Vegetable
Time 5m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Beat together the first four ingredients.
- Stir in the bell pepper and olives.
- Chill until serving!
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From lazycatkitchen.com
5/5 (3)Category Large Plates, Small PlatesCuisine FusionCalories 51 per serving
- If using fresh pumpkin, peel it, cut into equal size cubes and coat in 1 tbsp of olive oil. Roast in a 200° C / 390° F oven until soft, it takes about half an hour, turning the pieces over 15 minutes in.
- Rinse your soaked chickpeas and grind them quite finely (see photo) in a food processor. Transfer to a large bowl - don't wash your food processor just yet.
- Place baked pumpkin and sliced garlic in the food processor and process until smooth. If using ready made puree, simply grate the garlic finely into the bowl with ground chickpeas.
- Transfer 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. As long as you are able to form patties, there is no need to add more flour as the falafels will end up dry inside. Place in the fridge for several hours (or freezer for an hour) to firm up.
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5/5 (2)Total Time 45 minsCategory EntreeCalories 332 per serving
- Preheat the oven to 350°. Coat a baking sheet or oven-safe skillet with about 1/2 tablespoon of olive oil.
- Whisk all ingredients together in a small bowl, thinning with as much water as you need to achieve the desired consistency.
- Stuff in pita bread, use as a salad topper, or serve the falafels alone with maple tahini dressing.
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