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

Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary test

prep:
20 mins
cook:
5 mins
total:
25 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; fat 18g; cholesterol 48mg; saturated fat 3g; carbohydrates 60g; mono fat 9g; poly fat 5g; insoluble fiber 6g; sugars 5g; protein 16g; vitamin a 7332.2IU; vitamin c 9.9mg; thiamin 0.6mg; riboflavin 0.3mg; niacin equivalents 3.9mg; vitamin b6 0.2mg; folate 110.7mcg; vitamin b12 0.1mcg; sodium 751mg; potassium 352mg; calcium 137mg; iron 4mg.
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