Ingredients
For the Pumpkin Falafel
- 2 tablespoons olive oil, divided
- 1 (14 ounce) can chickpeas, drained and rinsed
- ¾ cup panko breadcrumbs OR ½ cup chickpea flour
- ½ cup canned pumpkin puree
- 1 ½ tablespoons lemon juice (about ½ lemon)
- 1 small onion, roughly chopped
- 3 garlic cloves, minced
- ¼ cup fresh cilantro
- ¼ cup fresh parsley
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander seed
- ½ teaspoon ground cinnamon
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
For the Maple Tahini Dressing
- ¼ cup tahini
- 1 ½ tablespoons lemon juice (about ½ lemon)
- 1 tablespoon soy sauce
- ½ tablespoon maple syrup
- ½ tablespoon sriracha sauce, or to taste
- 1-2 tablespoons water, as needed
For Serving (Optional)
- Lettuce, or greens of choice
- Chopped tomatoes
- Sliced cucumber
- Sliced red onion or scallions
- Pita bread
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly coat a baking sheet or oven-safe skillet with about ½ tablespoon of olive oil to prevent sticking.
- Combine Ingredients: In a food processor fitted with an s-blade, combine chickpeas, panko breadcrumbs or chickpea flour, pumpkin puree, lemon juice, chopped onion, minced garlic, 1 tablespoon olive oil, fresh cilantro, fresh parsley, ground cumin, ground coriander, ground cinnamon, salt, and black pepper. Pulse gently until the mixture is finely chopped and well combined. Be careful not to overblend to maintain texture. Scrape down the sides as needed.
- Season and Taste: Taste the mixture and adjust the seasoning by adding more salt or spices if desired for balanced flavor.
- Shape Falafel: Form the mixture into 16 to 20 small balls or patties. The mixture will be soft, so use wet hands to gently shape the falafel to prevent sticking and breaking apart.
- Bake Falafel: Arrange the shaped falafel on the prepared baking sheet or skillet. Brush the tops with the remaining ½ tablespoon of olive oil to promote browning. Bake in the preheated oven for approximately 35 minutes, turning the falafel halfway through cooking to ensure even browning.
- Prepare Maple Tahini Dressing: While the falafel bakes, whisk together tahini, lemon juice, soy sauce, maple syrup, and sriracha in a small bowl. Add water gradually, one tablespoon at a time, until you reach your desired dressing consistency.
- Serve: Enjoy the pumpkin falafel warm by stuffing into pita bread, topping a fresh salad, or serving them on their own with the maple tahini dressing drizzled on top. Optionally add lettuce, tomatoes, cucumber, and red onion for extra freshness and crunch.
Notes
- The falafel mixture can be prepared ahead of time and stored in the refrigerator for a few days or frozen before baking to save time on busy days.
- Using panko breadcrumbs results in a lighter texture, while chickpea flour offers a gluten-free option and denser falafel.
- Adjust the amount of sriracha in the dressing to control the spice level to your preference.
- These falafels are best served fresh from the oven but can be reheated gently in the oven or air fryer.
- This recipe works well as a vegetarian and gluten-free option if chickpea flour is used instead of panko.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American, Middle Eastern
- Diet: Vegetarian
