Pumpkin falafel served with a refreshing herby hummus, cumin roasted coloured carrots, a fruity tabbouleh and fresh greens, this bowl is a feast for all the senses
Ingredients
Hummus
- 1 tin chickpeas drained (save the water aka aquafaba)
- 120 ml aquafaba
- 1 small bunch each: mint coriander
- 1 tsp garlic granules
- 1 tsp cumin
- 3 tbsp tahini
- 2 tbsp lemon juice
- Salt and black pepper
Bowl
- 100 g quinoa/couscous
- 40 g dried apricots chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 handful greens
- 1 fig sliced
- 1 tbsp sesame seeds
- 4 large carrots any colour
- 1 tbsp oil
- 1 tbsp syrup
- ½ tsp cumin
Baked Pumpkin Falafel
- 400 g 1 ½ cup pumpkin puree
- 1 tin chickpeas drained weight 240g
- ½ red onion
- 3 large cloves garlic peeled
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 60 g 2/3 cup oats
- 2 tbsp tahini
- Salt and black pepper
Instructions
- Baked Pumpkin Falafel:
- Preheat the oven to 160Fan/180*C and line one or two baking trays with parchment paper.
2. Place all the ingredients in a food processor or blender and blend until smooth, some chunks of chickpeas add a good texture.
3. Roll the falafel mixture into 20 balls, it will be quite wet so be gentle. Place onto the tray(s).
4. Bake for 25 minutes until golden and crisp. - Hummus & Carrots:
- 1. Prepare the herby hummus: blitz together all the ingredients until smooth and creamy. Season to taste with salt and black pepper.
2. Prepare the roast carrots: preheat the oven to 160Fan/180*C and line a baking tray with parchment paper. Scrub the carrots clean and slice in half lengthways. Toss with 1 tbsp olive oil, the syrup and cumin and some salt and black pepper. Roast for 45-60 minutes until tender.
3. Cook the quinoa or couscous according to packet instructions, adding the chopped apricots for the final 5 minutes of cooking time.
4. Toss the green leaves with 1 tbsp olive oil and 1 tbsp lemon juice and season with salt and black pepper.
This recipe was republished with permission from Nourishing Amy. Find the original recipe here.