Beat the Bloat Baked Pumpkin Falafel (Legume free)
Serves 3 as a snack (9 falafel)
Cook Time
45 minutes
Serves 3 as a snack (9 falafel)
Cook Time
45 minutes
  • 400g Pumpkin(I like Hokkaido, it’s lower in starch and you don’t have to peel it!)
  • 3tbsp extra virgin olive oil
  • Pinchof Pink Himalayan or sea salt
  • 3 garlic cloves
  • 1 small red onion (35g)
  • 1tbsp coconut oil(I like Coconut Merchant)
  • 1/2tsp ground cumin
  • 1tsp ground coriander
  • 1/3tsp paprika
  • Juice of 1/2 lemon
  • 1tsp lemon zest
  • 45g coconut flour(I like Coconut Merchant)
  • 1.5tbsp tahini
  • 15g fresh coriander
  • Pinch of cracked black pepper
  • 3tbsp sesame seeds
  1. Preheat the oven to 200C (fan assisted.)
  2. Remove the seeds from the pumpkin and chop into chunks (about 2cm in diameter.)
  3. 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.
  4. 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.
  5. 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.
  6. Using your hands, shape into falafel sized balls, about 2 cm in diameter.
  7. 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.