Pumpkin Falafel Pockets Recipes

FESTIVE PUMPKIN FALAFEL

Festive Pumpkin Falafel image

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

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

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.

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