Pumpkin and cauliflower falafel

12 servings Prep: 10 mins, Cooking: 45 mins, Chill/rest/proof: 1 hr
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Baked pumpkin and cauliflower falafel: perfectly soft on the inside and crispy on the outside. Enjoy as-is, dipped in your favourite sauce, added to a salad or pita bread. Recipe makes 12 falafels.

By Independent Contributor March 17 2022
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Ingredients (9)

350 g cauliflower — steamed
250 g pumpkin — steamed
400g tin chickpeas — drain and rinse
40 g almond flour
30 g chickpea flour
1 tsp ground cumin
1 tsp paprika
1 tsp ground coriander
1 chilli
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Method:

Heat the oven to 200C.

Place all the ingredients into a food processor and blend well until mixture comes together as a smooth paste.

Chill the mixture for 1 hour.

Scoop balls of approximately 50g each and roll them into little balls.

Bake in the oven for 35-45 minutes at 200C turning halfway.

Check whether they are cooked through by inserting a knife and testing whether it comes out clean – if not clean bake a little longer.

Allow them to cool a bit to firm up after baking and then enjoy!

Reprinted with permission from Real Food Runners, follow along on Instagram.

 



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