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Pumpkin cilantro falafel bowls

Pumpkin cilantro falafel bowls

Pumpkin cilantro falafel bowls are my official first recipe for this season.  Autumn is just a couple days away, and that means that all things comforting, filled with layers and goodness is on its way. These falafels are just the perfect intro into one of my favorite times of the year. I love the change color of the leaves, the smell of spices and the slow mornings even more so than spring. The colors are just so inspiring and it just brings out the hues of my soul.

Pumpkin cilantro falafel bowls are my official first recipe for this season.  Autumn is just a couple days away, and that means that all things comforting, filled with layers and goodness is on its way. These falafels are just the perfect intro into one of my favorite times of the year. I love the change color of the leaves, the smell of spices and the slow mornings even more so than spring. The colors are just so inspiring and it just brings out the hues of my soul.

Not that I am sad to summer go, but such is life you know. Season’s in life and in the weather is something you just have to roll with. It’s what you make of them, some are harder than others, that’s for sure. That is where cooking comes in, it just makes seasons a bit more sharing, caring and bearable. So this bowl of Autumn abundance is just that. These falafels taste even better with roasted vegetables and a tangy spicy hummus, not that they aren’t great on their own, but I just can’t do without hummus or any kind of dipping sauce. I mean, hummus is life, am I right?

So obviously pumpkin is one of my favorite Autumn vegetables, just like many other food bloggers. It’s such a versatile vegetable that can be eaten savory or sweet. I like the fact that you can combine so many flavors with pumpkin and it just enhances the dish in so many ways. It adds a density that is not fatty or heavy, but just the right.

In SA we know how to use this vegetable to it’s fullest extent. It’s fried, deep-fried, baked with lots and lots of butter and sugar. But for all figure retaining purposes, I try to make it more on the healthier side (not that it’s that necessary during wintertime.) but it’s lifestyle choice. I love to add lots of other crunchy vegetables and a salad to all my main meals, I guess it’s a force of habit that has developed over the years. Now I literally can’t do without, and I really want to incorporate as many nutrients as I can into a dish.

Let’s have a chat about the peppadew hummus, it’s a sweet spicy pepper that is so good with savory dishes. Like butternut, roasted onion quiche, topped on to pizza, stuffed with cheese and served as an appetizer. The list goes on! I wanted to add a bit of a kick to the roasted vegetables, so obviously a hummus is the perfect partner to this bowl. Plus the cabbage salad just add’s that crunch that every bite needs…!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Pumpkin cilantro falafel bowls

Pumpkin cilantro falafel bowls

Ingredients 

  • 260g canned chickpeas
  • handfull washed sliced cilantro
  • 2/3 cup mashed roasted pumpkin or butternut
  • 1-2 tbsp chickpea flour or regular flour
  • 1 tbsp olive oil
  • a squeeze of lemon juice
  • 1 tbsp honey or maple syrup
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • pinch of chili powder
  • Salt and pepper to taste

Roasted vegetables

  • 1 cup sliced and peeled carrots
  • 1 cup chopped cauliflower
  • 1/2 cup chopped cooked beets
  • 1/2 cup sliced red onion
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp honey or maple syrup
  • 1 tbsp olive oil
  • splash of lemon juice
  • pinch of chili powder salt and pepper

Red cabbage grape salad

  • 1 1/2 sliced red cabbage
  • 1/3 cup seedless red grapes
  • 1/4 cup chopped cilantro
  • 1/4 cup sliced baby spinach
  • 1 tbsp honey or maple syrup
  • 1 tbsp lemon juice
  • pinch of chili powder
  • salt and pepper to taste

Peppadew hummus

  • 260g canned chickpeas drained or canned white beans
  • 1 1/2 tbsp olive oil
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • 1/4 cup chopped pepperdews or any other sweet/spicy peppers
  • Salt and pepper to taste

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Place all the falafel ingredients in a food processor or a high-speed blender and blend until it comes together until it looks like wet bread crumbs.
  3. Use an ice cream or cookie dough scoop and scoop the balls onto a parchment paper-lined baking tray.
  4. Drizzle with olive oil and then place in the oven to bake for 15-20 minutes until brown.
  5. Mix the vegetables and the seasoning, olive oil, lemon juice, and honey, place on a baking tray and bake until jammy and brown.
  6. Chop the cabbage into thin slices, wash, deseed, slice the grapes and mix with the cabbage, add the dressing, salt, pepper and chopped salted peanuts for extra crunch.
  7. For the hummus: Place all the ingredients in a food processor of a high-speed blender and blend until smooth.
  8. Store in a container in the fridge until serving time.
  9. Serve the falafels with the roasted vegetables, cabbage salad, and peppadew hummus.

Notes:

  • These falafels freeze great.
  • You can use canned lentils instead of chickpeas.
  • Butter beans or white beans are great to use for the hummus as well

Hope you love this amazing recipe, I have a giant batch of falafels in the freezer and have been eating them on the daily as the perfect protein side dish!

M*

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