Festive Pumpkin Falafel Recipes
FESTIVE PUMPKIN FALAFEL
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 salad. Top these beauties with maple tahini sauce. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- 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 halves with maple tahini sauce and optional toppings as desired.
Nutrition Facts : Calories 469 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 1132mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 8g fiber), Protein 14g protein.
PUMPKIN FALAFEL POCKETS
Make some magic in your microwave with these easy-to-prepare pumpkin or butternut squash pockets
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Put the pumpkin in a microwave-safe bowl and cover with cling film. Cook on High for 10 mins or until soft. Tip the chickpeas, garlic, chilli flakes, cumin and half of the parsley into a food processor, then whizz until the chickpeas are finely chopped but not smooth.
- Allow the pumpkin to cool slightly, then scoop the flesh from the skin and add to the chickpea mix with some seasoning and the breadcrumbs. Give everything a good stir, then shape into 12 little patties with your hands. Put the falafels on a plate and chill for 10 mins.
- Meanwhile, mix the remaining parsley with the grated carrot, onion and feta cheese, then set aside. Heat the grill to Medium, then cook the falafels on a baking tray for 3-5 mins on each side until golden. Split the pitta breads lengthways and fill with the warm falafels and some of the feta salad.
Nutrition Facts : Calories 346 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 1.91 milligram of sodium
FALAFEL
My husband loves this recipe, which is of Greek origin. I save any leftovers for his lunch the following day, and he says it tastes as good the second time around. Another nice thing about the recipe is that it's nutritious. -Jodie Sykes, Lake Worth, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings.
Number Of Ingredients 20
Steps:
- In a food processor, combine first 11 ingredients. Process until smooth. If mixture is moist, add a few more bread crumbs. Using a 1/3 cup measure, shape mixture into patties. , In a large skillet, heat oil over medium-high. Fry patties until golden brown on both sides. Meanwhile, combine sauce ingredients. Stuff pita halves with patties, tomato, onion and lettuce. Spoon sauce into pitas. Serve immediately.
Nutrition Facts : Calories 249 calories, Fat 9g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 553mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 4g fiber), Protein 10g protein.
FESTIVE PUMPKIN DIP
This spicy dip is super easy to make and no one will even guess it contains pumpkin! You can serve it in a hollowed out bread round or miniature pumpkin. Serve with fresh vegetables, crackers or corn chips.
Provided by FLKeysJen
Categories Vegetable
Time 5m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Beat together the first four ingredients.
- Stir in the bell pepper and olives.
- Chill until serving!
FESTAL GOLDEN PUMPKIN PIE
When it comes to canned foods, my mom has always told me to get Festal brand, for that is what her mom always told her. "It's the best!" she would say. Festal is distributed by the Owatonna Canning Company, of Owatonna, Minnesota, so it is actually pretty close to home. This is the recipe on Festal's Golden Pie Pumpkin. It's delicious! I like it best served cold. When I make it, there seems to be a lot extra after filling the one 9-inch pie crust, so I just divide the filling between two crusts. It makes 2 smaller pies, but that way none goes to waste!
Provided by BeccaB3c
Categories Dessert
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare 1 pie crust.
- Combine eggs, sugar, salt, and spices and beat well.
- Blend in pumpkin.
- Add milk and beat well.
- Turn into pastry lined pie pan.
- Bake in a hot oven (450 degrees) for 10 minutes, then reduce heat and bake at 350 degrees for 40 to 45 minutes.
- Pie is done when knife, inserted in center, comes out clean.
- Cool on rack for 2 hours, then serve immediately or refrigerate.
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- In a medium saucepan, combine the lentils and water, and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, or until the lentils are tender but not yet mushy. Strain off excess water and set aside.
- Add the cooked lentils, pumpkin purée, and all remaining falafel ingredients to the food processor. Pulse 10 to 15 times to coarsely chop and mix. You want everything to be well-incorporated but be careful not to over process or you'll end up with hummus.
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- Preheat the oven to 350°. Coat a baking sheet or oven-safe skillet with about 1/2 tablespoon of olive oil.
- Whisk all ingredients together in a small bowl, thinning with as much water as you need to achieve the desired consistency.
- Stuff in pita bread, use as a salad topper, or serve the falafels alone with maple tahini dressing.
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