Ingredients
Equipment
Method
- Preheat the oven to 170 degrees
- Remove the skin from the pumpkin and cut into cubes, coating in olive oil and baking in the oven for roughly 40 minutes until soft
- Into a blender or food processor, add the roasted pumpkin, chickpeas, parsley, cumin, cassava flour, and olive oil. Peel and finely grate in the garlic clove too
- Blend until ingredients are incorporated
- Preheat a frying pan over a medium heat - high heat and add in the additional two tablespoons of olive oil for frying
- Once the pan is hot, begin scooping out the falafel mix by the tablespoon, rolling into a ball and pressing it down into the pan to fry. Allow the falafels to fry on one side until golden, then flip until golden on the opposite side
- Make the yoghurt dip by adding the yoghurt, lemon juice, finely diced parsley to a small bowl. Peel and finely grate in the garlic clove. Mix well to combine
Notes
Age Appropriate: When on 2 meals+ a day
Recipe made for Boob to Food by Jane Houston
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Candace Haarsma says:
Could the oven instructions be provided? The first step mentions to preheat the oven, but the remaining instructions are for pan frying. Thanks!
Luka - Boob to Food says:
hi candace, the oven is for the pumpkin (next step) to roast the pumpkin. If you already have roasted pumpkin, skip this step :)
Candace says:
Thanks, and my apologies as I saw that step right after I posted (oops). I was wanting to bake the falafel and already had pureed pumpkin, so I overlooked cooking the pumpkin. They turned out great and are yummy!
Luka - Boob to Food says:
no worries glad to hear!! x