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Ingredients

200g peeled pumpkin, steamed, mashed
2 x 400g cans no-added-salt chickpeas, rinsed, drained
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 garlic clove, crushed
2 tablespoon plain flour
1/2 cup fresh continental parsley leaves, chopped
1/2 cup fresh mint leaves, chopped
1 tablespoon plain flour, extra, to dust
250g cherry tomatoes, chopped
2 Lebanese cucumbers, chopped
2 teaspoons lemon juice
1 teaspoon olive oil
2 wholemeal pita bread, halved, grilled, to serve
1 lemon, cut into wedges, to serve

Method

Step 1 Place the pumpkin, chickpeas, cumin, coriander, garlic, flour and half the parsley and mint in a food processor and process until finely chopped. Season. Shape the mixture into 24 oval patties. Place the extra flour on a plate. Dust the felafel lightly in the flour, shaking off any excess.
Step 2 Place the tomato, cucumber and the remaining herbs in a bowl. Add the lemon juice and olive oil and stir to combine.
Step 3 Spray a large non-stick frying pan with oil and heat over a medium-high heat. Cook the felafel for 2-3 minutes each side or until golden brown. Serve the felafel with the salad, grilled bread and lemon wedges.

Pumpkin felafel with chopped tomato salad

How to make Pumpkin felafel with chopped tomato salad

Ingredients

Method