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Beat the Bloat Baked Pumpkin Falafel (Legume Free)

Beat the Bloat Baked Pumpkin falafel, legume free falafel, pumpkin falafel, Modern Food Stories, food photography

After seeing how much you guys are loving my Beat the Bloat Bagels, I’m back today with the next in the beat the bloat series … my Legume Free Baked Pumpkin Falafel. They’re grain, gluten and dairy free and utterly delicious.  

For those of you who struggle with chickpeas these low carb Baked Pumpkin Falafel are perfect for you. Saintly snack time food if ever I saw it. I love them smashed on a blanket of creamy avocado on top of my Grain Free Avocado Flatbreads … can’t get enough avocado!

Just wanted to say thanks so much for taking the time to hop onto my blog, make my recipes and support me with your kind comments on social media. Seriously, you make me so happy.

What’s cooking in your kitchen this weekend?

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