Pumpkin Falafel Pockets Food

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

Ingredients

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.

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

Ingredients

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

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