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Total Time
Prep: 20 min. Bake: 30 min.
Makes
4 servings
Updated: Jul. 18, 2024
Falafel is the ultimate Middle Eastern street food. Pumpkin adds a light sweetness and keeps the patties moist while baking. Top these beauties with a sweet and savory maple tahini sauce. You can serve them sandwich-style, as an appetizer over a bed of greens, or with soup and salad. —Julie Peterson, Crofton, Maryland
Festive Pumpkin Falafel Recipe photo by Taste of Home
Ingredients
1 cup canned garbanzo beans or chickpeas, rinsed and drained1/2 cup canned pumpkin1/2 cup fresh cilantro leaves1/4 cup chopped onion1 garlic clove, halved3/4 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground cumin1/4 teaspoon ground coriander1/4 teaspoon cayenne pepperMAPLE TAHINI SAUCE:1/2 cup tahini1/4 cup water2 tablespoons maple syrup1 tablespoon cider vinegar1/2 teaspoon salt8 pita pocket halvesOptional: Sliced cucumber, onions and tomatoes
Directions
Preheat oven to 400°. Place the first 10 ingredients in a food processor; pulse until combined. Drop by tablespoonfuls onto a greased baking sheet. Bake until firm and golden brown, 30-35 minutes. Meanwhile, in a small bowl, combine tahini, water, syrup, vinegar and salt. Serve falafel in pita pocket with maple tahini sauce and optional toppings as desired.
Nutrition Facts
2 filled pita halves: 469 calories, 21g fat (3g saturated fat), 0 cholesterol, 1132mg sodium, 57g carbohydrate (10g sugars, 8g fiber), 14g protein.