Lunch today is my big fat Greek salad with homemade, gluten free, baked chickpea, lentil and pumpkin falafels. I know, I know you’re thinking pumpkin? What the what? Trust me on this one! The pumpkin adds a subtle sweetness and is perfect combined with fragrant cumin, coriander and fresh parsley. These falafels are are smoky, crunchy on the outside and pillowy on the inside. I served them on a bed of spinach, spiralized cucumber, feta cheese, roasted red pepper, tomatoes, avocado, kalamata olives, and just a splash of red wine vinegar. They would be amazing tucked in some pita bread with some hummus, avocado, and spinach.
1 cup chickpeas (garbanzo beans)
1 cup cooked lentils (may sub another cup of garbanzo beans)
1/4 cup pureed pumpkin
1 garlic clove
1/4 cup parsley
1 T tahini paste (sesame seed paste)
1/3 cup almond flour (may sub wheat flour although I haven’t tested this or 1/3 cup hemp seeds)
1/2 t baking soda
1/2 t cumin
1/4 t coriander
1 T hemp seeds (optional)
Pinch of cayenne pepper (optional)
Preheat oven to 375F.
Place all ingredients in a food processor and pulse until mixture comes together. Should be a little chunky still. Use a melon baller or teaspoon to form mixture into balls and place on baking sheet. I got about 32 small falafels out of it. You may get less or more depending how big you make your balls.
Cook falafels for 20 minutes or until crispy on the outside. Let cool before removing from tray. Will keep in an airtight container in the fridge for up to a week. Enjoy!