kale and pumpkin falafels
with pickled carrot slaw
- ¾ cup (120g/4½ oz) toasted pepitas (pumpkin seeds)
- 3 cups (90g/3 oz) shredded kale, stems removed (about 3 large leaves)
- 1 clove garlic, crushed
- 1 x 400g (1 lb) can chickpeas (garbanzo beans), rinsed, drained
- 1½ teaspoons ground turmeric
- ½ cup (6g/¼ oz) coriander (cilantro) leaves
- sea salt and cracked black pepper
- 3 cups (450g/1 lb) firmly packed grated pumpkin
- extra virgin olive oil, for brushing
- plain Greek-style (thick) yoghurt and hulled tahini, to serve
pickled carrot slaw
- 6 carrots, shredded using a julienne peeler
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 large red chillies, sliced
- ½ cup (6g/¼ oz) coriander (cilantro) leaves
- Preheat oven to 220°C (425°F).
- Place the pepitas into the bowl of a food processor and process until finely chopped. Add the kale, garlic, chickpeas, turmeric, coriander, salt and pepper and process until well combined. Add the pumpkin and stir through to combine.
- Shape large tablespoonfuls of pumpkin mixture into balls. Place on a baking tray lined with non-stick baking paper and flatten slightly. Brush well with oil, then bake for 25 minutes or until golden and crisp.
- To make the pickled carrot slaw, place the carrots, vinegar, honey, chilli and coriander in a bowl and toss to combine. Set aside for
5 minutes to pickle. - To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini. Serves 4
Photography: Con Poulos
© DONNA HAY GROUP
