My pumpkin falafels are a healthy twist on the classic. Pumpkin adds a light sweetness to the vegan falafel while keeping the patties moist. Serve sandwich-style, as an appetizer over a bed of greens or with soup and a fruit salad. Top these beauties with maple tahini sauce. —Julie Peterson, Crofton, Maryland,
Ingredients
- 1 cup canned garbanzo beans or chickpeas, rinsed and drained
- 1/2 cup canned pumpkin
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped onion
- 1 garlic clove, halved
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- MAPLE TAHINI SAUCE:
- 1/2 cup tahini
- 1/4 cup water
- 2 tablespoons maple syrup
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 8 pita pocket halves
- Optional: Sliced cucumber, onions and tomatoes
image/svg+xml Text Ingredients View Recipe,
Directions
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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.
