Need a savory pumpkin recipe? Try turning it into falafel! Serve on pita flatbread with tahini and Greek yogurt for an unforgettable vegetarian dinner.

Colleen Weeden
Source: Better Homes and Gardens

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Jacob Fox

Recipe Summary

prep:
20 mins
cook:
5 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl mash beans with a fork. Stir in pumpkin; set aside.

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  • In a blender or food processor combine the next nine ingredients (through pepper). Cover and blend or process until smooth. Add to the bean mixture; stir to combine. Stir in panko.

  • In an extra-large skillet heat oil over medium. Shape chickpea mixture into eight balls; flatten slightly. Add to skillet. Cook for 5 to 6 minutes or until browned and heated through, turning once.

  • Spread flatbreads with tahini. Top with cucumber and/or tomato, if desired. Add falafel. Top with yogurt and green onion.

Nutrition Facts

461 calories; total fat 18g; saturated fat 3g; polyunsaturated fat 5g; monounsaturated fat 9g; cholesterol 48mg; sodium 751mg; potassium 352mg; carbohydrates 60g; fiber 6g; sugar 5g; protein 16g; trans fatty acid 0g; vitamin a 7332IU; vitamin c 10mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 0mg; folate 111mcg; vitamin b12 0mcg; calcium 137mg; iron 4mg.
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Reviews

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