Light and fluffy savoury pumpkin-filled falafel made with less than 10 ingredients and coming together in less than 30 minutes. These falafel are seasonal, vegan, gluten-free and are easy to make. Served with a refreshing herby hummus, cumin roasted coloured carrots, a fruity tabbouleh and fresh greens, this bowl is a feast for all the senses.
So the pumpkin theme continues! From breakfast bowls to bakes and cakes, pumpkin is on my mind and I just can’t stop. So, I wanted to make something savoury that strayed away from the usual soup or roasted squash. Not that I don’t love a stuffed roasted squash (check out my Wild Rice Stuffed Squash with Glazed Walnuts and Tahini Cream and my Miso Bean Stuffed Squash with Tahini) although falafel seemed like a fun idea. Plus they are really easy and are great to make up in large batches – meaning they are great for meal prep for snacks and meals on the go.
I have found a few really good 100% pumpkin purees which make these Baked Pumpkin Falafel one step easier. However, you can start with a plain squash or pumpkin and roast for 40-60 minutes until tender at 160Fan/180*C and then scoop out the flesh. Add in the chickpeas, onion, garlic, turmeric, cumin, oats, tahini and some salt and black pepper and simply roll into balls. They are quite soft so be careful when rolling them into balls. Pop into the oven and bake until gorgeously golden and crisp.
Meanwhile, you can prepare the rest of the Baked Pumpkin Falafel Bowl with Herby Hummus and Roasted Carrots which is equally as simple. The hummus is pimped up with lots of fresh coriander and mint with creamy tahini and lemon juice for tang and can also be made ahead of time.
The carrots are a real treat. I recently found these tri-colour carrots which make the bowl even more special, although ordinary carrots will work just as well. Slowly roasted with cumin and syrup until sticky and tender, served with a dried apricot fruity tabbouleh.
This Baked Pumpkin Falafel Bowl with Herby Hummus and Roasted Carrots is a simple, healthy and delicious lunch or dinner at any time of the year. Make the most of all the seasonal pumpkin and pumpkin puree and turn the orange root vegetable into wonderfully light, crisp and tender protein-packed falafel.
This bowl is healthy, naturally vegan, gluten-free (check your oats if you are coeliac and use quinoa instead of couscous for the tabbouleh) and wholesome. It is packed with colour, texture, flavour and goodness thanks to an abundance of fresh produce while being easy and cheap to make.
If you are looking for more falafel recipes, try my Hazelnut and Paprika Falafel or Chestnut and Cranberry Stuffing Falafel and for more hummus importation, Simple and Creamy Hummus or Edamame and Artichoke Hummus or even my Smokey Baba Ganoush.
Baked Pumpkin Falafel
Light and fluffy savoury pumpkin-filled falafel made with less than 10 ingredients and coming together in less than 30 minutes. These falafel are seasonal, vegan, gluten-free and are easy to make.
- 400g (1 ½ cup) pumpkin puree
- 1 tin chickpeas, drained weight 240g
- ½ red onion
- 3 large cloves garlic, peeled
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 60g (2/3 cup) oats
- 2 tbsp tahini
- Salt and black pepper
1. Preheat the oven to 160Fan/180*C and line one or two baking trays with parchment paper.
2. Place all the ingredients in a food processor or blender and blend until smooth, some chunks of chickpeas add a good texture.
3. Roll the falafel mixture into 20 balls, it will be quite wet so be gentle. Place onto the tray(s).
4. Bake for 25 minutes until golden and crisp.
Baked Pumpkin Falafel Bowl with Herby Hummus and Roasted Carrots
Baked Pumpkin Falafel served with a refreshing herby hummus, cumin roasted coloured carrots, a fruity tabbouleh and fresh greens, this bowl is a feast for all the senses.
- 1 tin chickpeas, drained (save the water aka aquafaba)
- 120ml aquafaba
- 1 small bunch each: mint, coriander
- 1 tsp garlic granules
- 1 tsp cumin
- 3 tbsp tahini
- 2 tbsp lemon juice
- Salt and black pepper
- 100g quinoa/couscous
- 40g dried apricots, chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 handful greens
- 1 fig, sliced
- 1 tbsp sesame seeds
- 4 large carrots (any colour)
- 1 tbsp oil
- 1 tbsp syrup
- ½ tsp cumin
1. Prepare the herby hummus: blitz together all the ingredients until smooth and creamy. Season to taste with salt and black pepper.
2. Prepare the roast carrots: preheat the oven to 160Fan/180*C and line a baking tray with parchment paper. Scrub the carrots clean and slice in half lengthways. Toss with 1 tbsp olive oil, the syrup and cumin and some salt and black pepper. Roast for 45-60 minutes until tender.
3. Cook the quinoa or couscous according to packet instructions, adding the chopped apricots for the final 5 minutes of cooking time.
4. Toss the green leaves with 1 tbsp olive oil and 1 tbsp lemon juice and season with salt and black pepper.
I hope you will love this Baked Pumpkin Falafel Bowl with Herby Hummus and Roasted Carrots and it will become a new seasonal favourite. If you do make this, let me know and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pumpkin falafel bowl love x