Falafel is the ultimate Middle Eastern street food. Pumpkin adds a light sweetness and keeps the patties moist while baking. Top these beauties with a sweet and savory maple tahini sauce. You can serve them sandwich-style, as an appetizer over a bed of greens, or with soup and salad. —Julie Peterson, Crofton, Maryland
Ingredients
- 1 cup canned garbanzo beans or chickpeas, rinsed and drained
- 1/2 cup canned pumpkin
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped onion
- 1 garlic clove, halved
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- MAPLE TAHINI SAUCE:
- 1/2 cup tahini
- 1/4 cup water
- 2 tablespoons maple syrup
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 8 pita pocket halves
- Optional: Sliced cucumber, onions and tomatoes
Directions
- Preheat oven to 400°. Place the first 10 ingredients in a food processor; pulse until combined. Drop by tablespoonfuls onto a greased baking sheet. Bake until firm and golden brown, 30-35 minutes.
- Meanwhile, for the sauce, in a small bowl, combine tahini, water, syrup, vinegar and salt. Serve falafel in pita pockets with maple tahini sauce and optional toppings as desired.
Holiday Favorites
Loading Popular in the Community
Loading Reviews
