kale and pumpkin falafels

with pickled carrot slaw

  • ¾ cup (120g/4½ oz) toasted pepitas (pumpkin seeds) 
  • 3 cups (90g/3 oz) shredded kale, stems removed (about 3 large leaves) 
  • 1 clove garlic, crushed
  • 1 x 400g (1 lb) can chickpeas (garbanzo beans), rinsed, drained
  • 1½ teaspoons ground turmeric
  • ½ cup (6g/¼ oz) coriander (cilantro) leaves
  • sea salt and cracked black pepper
  • 3 cups (450g/1 lb) firmly packed grated pumpkin
  • extra virgin olive oil, for brushing
  • plain Greek-style (thick) yoghurt and hulled tahini, to serve 

pickled carrot slaw

  • 6 carrots, shredded using a julienne peeler
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 large red chillies, sliced
  • ½ cup (6g/¼ oz) coriander (cilantro) leaves
  1. Preheat oven to 220°C (425°F).
  2. 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.
  3. 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.
  4. To make the pickled carrot slaw, place the carrots, vinegar, honey, chilli and coriander in a bowl and toss to combine. Set aside for
    5 minutes to pickle. 
  5. To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini. Serves 4

Photography: Con Poulos

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