Kale and Pumpkin Falafels With Pickled Carrot Slaw
A healthy twist on traditional falafels combining nutrient-rich kale and pumpkin with chickpeas, served alongside a tangy pickled carrot slaw. These baked falafels are crispy on the outside and packed with flavor from turmeric and fresh herbs.
Ingredients
- •¾ cup pepitas
- •3 cups shredded kale
- •1 clove garlic
- •1 can chickpeas
- •1½ teaspoons ground turmeric
- •½ cup coriander leaves
- •to taste sea salt and black pepper
- •3 cups grated pumpkin
- •2 tablespoons extra virgin olive oil
- •to serve Greek yogurt and tahini
- •6 whole carrots
- •2 tablespoons apple cider vinegar
- •2 tablespoons honey
- •2 whole red chiles
- •½ cup coriander leaves
Cooking Instructions
- 1.
Preheat oven to 220°C (425°F).
5 min
- 2.
Place the pepitas into the bowl of a food processor and process until finely chopped. Add the kale, garlic, chickpeas, turmeric, coriander, salt and pepper and process until well combined. Add the pumpkin and stir through to combine. Shape large tablespoonfuls of pumpkin mixture into balls. Place on a baking tray lined with non-stick baking paper and flatten slightly. Brush well with oil, then bake for 25 minutes or until golden and crisp.
35 min
- 3.
To make the pickled carrot slaw, place the carrots, vinegar, honey, chile and coriander in a bowl and toss to combine. Set aside for 5 minutes to pickle.
10 min
- 4.
To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini.
5 min