This recipe for Baked Pumpkin Falafel with Tahini Lemon Sauce is irresistible.
2/3 cup dried chickpeas (2 cups cooked)
1/3 cup sun-dried tomatoes
1 cup unsweetened pumpkin purée
1 small red onion, chopped
1 jalapeño, seeded and chopped
2 cloves garlic, chopped
1/4 cup fresh parsley, chopped
4 tablespoons olive oil
1 1/2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon dried red chili flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamon
1 teaspoon sea salt
1/4 cup chickpea flour (besan), or as needed
1/2 cup tahini
1/3 cup fresh lemon juice
2 cloves garlic, minced or crushed
2 tablespoons nutritional yeast
2 1/2 tablespoons sesame oil
water to thin as needed
sea salt to taste
Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until soft. Drain and transfer to a food processor.
Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes. Drain and chop.
Add the sun-dried tomatoes, pumpkin purée, onion, jalapeno, garlic, parsley, olive oil, cumin, coriander, turmeric, chili flakes, cinnamon, cardamon and salt to the food processor. Process until smooth. Transfer to a medium bowl and stir in the chickpea flour. The mixture should be soft but not too moist. Adjust the flour as needed. Chill in a refrigerator for 30 to 60 minutes.
Preheat an oven to 200C°. Line a baking sheet with parchment paper. Shape the falafel mixture into small 2,5 cm balls. Bake for 15 minutes, gently turn them over, and bake for another 10 minutes until golden.
To make the sauce, whisk together all of the ingredients in a medium bowl until creamy. Add water as needed to thin out the mixture.