Ingredients
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360 g Pumpkin
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Sea Salt
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Ground Black Pepper
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15 Green Beans
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10 cherry Tomatoes
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½ small Red Onion
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1 large handful Rocket Leaves
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1 small handful fresh Mint
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1 small handful fresh Parsley
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Falafel
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½ small Onion
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2 Garlic
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450 g tinned Chickpeas
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1 teaspoon ground Cumin
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1 teaspoon ground Coriander
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½ teaspoon Sweet Paprika
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2 tablespoons wholemeal plain Flour
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Lemon Juice
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Sea Salt
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Ground Black Pepper
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Yoghurt & Tahini Dressing
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200 g low-fat plain Yoghurt
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2 teaspoons Tahini
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1 teaspoon Honey
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Lime Juice
Directions
Steps
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1
Done
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Preheat the oven to 180°C (160°C fan/gas 4) and line two baking trays with baking paper. |
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2
Done
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Place the pumpkin on one of the lined baking trays and spray lightly with oil spray. Season with salt and pepper, if desired. Roast in the oven for 20–25 minutes or until the pumpkin is tender and lightly browned, turning with tongs every 10 minutes. Set aside to cool. |
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3
Done
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To make the falafel, place the onion, garlic, chickpeas, cumin, coriander, paprika, flour, lemon juice, salt and pepper in a food processor and process until almost smooth. Shape the mixture into eight even patties. Place on a plate, cover with cling film and refrigerate for 30 minutes. |
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4
Done
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Place the falafels on the second baking tray and spray lightly with oil spray. Bake in the oven for 15 minutes or until golden and cooked through, carefully turning halfway through. |
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5
Done
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Meanwhile, to make the yoghurt and tahini dressing, whisk the yoghurt, tahini, honey and lime together in a small bowl. |
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6
Done
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Place the pumpkin, beans, tomatoes, onion, rocket, mint and parsley in a large bowl and toss gently to combine. |
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7
Done
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To serve, place the roast pumpkin salad on two serving plates. Top with four falafels each and drizzle over the yoghurt and tahini dressing. |
