Pumpkin Falafel Bowls
By devogirl
These healthy and hearty dinner bowls are made with fresh salad greens topped with savory baked pumpkin falafel and maple tahini dressing.
Notes
The falafel mixture can be prepped in advance and refrigerated for a few days or frozen before baking.
connoisseurusveg.com
Per serving: 435 calories, 11.3g fat, 69.9g carbohydrates, 13.2g fiber, 6.6g sugars, 17.1g protein
Ingredients
- For the Pumpkin Falafel
- 2 tbsp. olive oil, divided
- 1 medium onion, quartered
- 3 garlic cloves
- 1 cup cooked or canned chickpeas, drained and rinsed
- 1/2 cup canned pumpkin puree
- 1/4 cup fresh cilantro
- 1 1/2 tbsp. lemon juice (about 1/2 lemon)
- 1 tbsp. ground cumin
- 1 tsp. ground coriander seed
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3/4 cup panko
- For the Maple Tahini Dressing
- 1/4 cup tahini
- 1 1/2 tbsp. lemon juice (about 1/2 lemon)
- 1 tbsp. soy sauce
- 1 tbsp. water
- 1/2 tbsp. sriracha
- 1/2 tbsp. maple syrup
- For the Bowls
- 6 cups salad greens of choice
- 1/2 cup cherry tomatoes
- 1/2 cucumber, sliced
- 2 scallions, chopped
Details
Preparation time 10mins
Cooking time 45mins
Adapted from connoisseurusveg.com
Preparation
Step 1
Make the Pumpkin Falafel
Preheat oven to 350°. Coat a baking sheet or cast iron skillet with about ½ tablespoon of olive oil.
Place onion, garlic and chickpeas in food processor and pulse a few times to break up everything.
Add pumpkin, cilantro, 1 tablespoon olive oil, lemon juice, cumin, coriander, cinnamon, salt, pepper and panko. Pulse a few more times, until a coarse paste forms. Be careful not to overdo it.
Form mixture into 16-20 balls or small patties. Mixture will be soft, so handle it gently and use wet hands to avoid sticking.
Arrange falafels on baking sheet or skillet and brush with remaining olive oil. Bake about 35 minutes, turning once or twice to ensure even baking.
Make the Maple Tahini Dressing
Whisk all ingredients together in a small bowl, adding a bit more water if the mixture seems too thick.
Make the Bowls
Divide salad greens, cucumber slices, cherry tomatoes and falafels among 4 bowls. Top with maple-tahini dressing, followed by scallions.
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