Kale and Pumpkin Falafels With Pickled Carrot Slaw
Kale and Pumpkin Falafels With Pickled Carrot Slaw is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat oven to 220°C (425°F).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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, chile 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
