Pumpkin falafel and stuffed pita breadPumpkins

Recipe: Pumpkin Falafel

06 Oct 2015

Just when you thought this Middle Eastern favourite couldn't get any better


1 medium leek, chopped

2 cups cooked potatoes

1 ½ cups roasted pumpkin

1 carrot, finely grated

1 tsp garlic puree

½ tbsp ginger puree

1 tsp whole cumin seeds

1 tbsp crushed coriander seeds

½ tsp black pepper

5 tbsp gram flour

1 tsp baking powder

2 tsp salt

2 cups breadcrumbs


1 Place the potatoes, garlic and leeks in a food processor and pulse until broken down and combined.

2 Add the pumpkin, carrot, ginger, cumin and coriander seeds and pulse again until combined.

3 Transfer the mixture to a large bowl. Add the salt, baking powder and gram flour and mix with your hands.

4 Cover the bowl with clingfilm and allow to chill in the refrigerator for at least 30 minutes.

5 Form the mixture into patties and coat well in breadcrumbs.

6 Deep fry the falafel and serve stuffed into pitta bread.

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