TRY THESE: BEAT THE BLOAT BAKED PUMPKIN FALAFEL
Our very talented friend Jo Harding
has yet again created a mouth-watering creation with her Beat The Bloat Baked Pumpkin Falafel. So delicious and easy to make - make sure you give them a try!
400 g Pumpkin
3 tbsp extra virgin olive oil
Pinch of Pink Himalayan or sea salt
3 garlic cloves1
small red onion (35g)
1 tbsp coconut oil
1/2 tsp ground cumin
1 tsp ground coriander
1/3 tsp paprika
Juice of 1/2 lemon
1 tsp lemon zest
45 g coconut flour
1.5 tbsp tahini
15 g fresh coriander
Pinch of cracked black pepper
3 tbsp sesame seeds
- Preheat the oven to 200C (fan assisted.)
- Remove the seeds from the pumpkin and chop into chunks (about 2cm in diameter.)
- Place the pumpkin on a non stick baking tray. Toss with 1 tablespoon of olive oil and a pinch of salt. Roast in the oven for 25 minutes until soft and golden.
- After 15 minutes add the garlic for the remaining 10 minutes. Once cooked remove from the oven and allow to cool.
- Remove the skin from the onion and chop fine. Heat 1 tablespoon of coconut oil in a pan. On a low / medium heat fry the onion for 2 -3 minutes until soft. Remove from the heat and allow to cool.
- Place the pumpkin, onion, garlic (minus skins), cumin, coriander, paprika, 2 tablespoons of olive oil, lemon juice, zest, coconut flour, tahini, 1/2 of the finely chopped coriander and pinch of salt and pepper in a food processor like a Magimix.
- Blitz until almost smooth. You might need to scrape the sides with a spatula and blitz a few times. Empty the mix into a bowl and fold in the remaining chopped coriander.
- Using your hands, shape into falafel sized balls, about 2 cm in diameter.
- Roll in sesame seeds and place on a baking tray lined with grease proof paper. Brush with a little olive oil and bake in the oven for 15 minutes until golden.