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Roasted Pumpkin Falafels & A Garlic Yoghurt Dip

5 from 1 vote
GF | DF | EF | NF | RSF
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Servings: 12 falafels
Course: 2 meals a day, Baby Led Weaning, BLW
Ingredients Equipment Method Notes

Ingredients
  

  • 400 grams cooked or tinned chickpeas
  • 1/2 cup pumpkin
  • 1 tsp cumin
  • 1/2 cup fresh parsley
  • 4 tbsp cassava flour
  • 1 tbsp olive oil + an extra 2 tbsp for frying
  • 1 garlic clove
Yoghurt dip ingredients:
  • 3/4 cup greek yoghurt or coconut yoghurt for DF
  • 1.5 tbsp finely chopped parsley
  • 1 small garlic clove
  • 1 tbsp lemon juice

Equipment

  • Blender or Food Processor
  • Frying Pan
  • Small Bowl

Method
 

  1. Preheat the oven to 170 degrees
  2. 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
  3. 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
  4. Blend until ingredients are incorporated
  5. Preheat a frying pan over a medium heat - high heat and add in the additional two tablespoons of olive oil for frying
  6. 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
  7. 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