Crispy Kale-Pumpkin Falafels with Pickled Carrot

Ingredients

Estimated total cost: €5.05 · €0.84/serving

• 120g or 4 oz of roasted pepitas (pumpkin seeds)Est. price €0.05–€0.08
• 3 large leaves of shredded kale, stems removed (about 90g or 3 oz) (massage kale with a bit of olive oil to soften)Est. price €0.20–€0.45
• 1 clove of fresh garlic, crushed (use a microplane for a finer texture)Est. price €0.10–€0.25
• 1 can of chickpeas (garbanzo beans), rinsed and drained (16 oz or 400g) (pat dry with paper towels to remove excess moisture)Est. price €0.70–€1.50
• 1 teaspoon of ground turmeric (mix with a bit of black pepper to enhance absorption)Est. price €0.03–€0.08
• 6g or 0.2 oz of coriander (cilantro) leaves (garnish with whole leaves for a fresh touch)Est. price €0.15–€0.30
• Sea salt and freshly cracked black pepper (season to taste)Est. price €0.02–€0.05
• 1 lb or 450g of firmly packed grated pumpkin (squeeze out excess moisture with a clean kitchen towel)Est. price €1.50–€3.00
• Extra virgin olive oil for brushing (use a pastry brush for even distribution)Est. price €0.10–€0.25
• Plain Greek-style yogurt and hulled tahini for serving (drizzle with a mix of olive oil and lemon juice for extra flavor)Est. price €0.25–€0.60

Steps

1. 1

   Begin by preheating the oven to 220°C (425°F).

2. 2

   Start by pulsing the pepitas in a food processor until they are finely chopped. Next, add in the kale, garlic, chickpeas, turmeric, coriander, salt, and pepper. Process everything together until it forms a well-combined mixture. After that, incorporate the pumpkin into the mixture and stir thoroughly to ensure even distribution. Using large spoonfuls of the pumpkin mixture, shape them into balls. Place these formed balls on a baking tray that has been lined with non-stick baking paper. Gently flatten each ball slightly before brushing them generously with oil. Transfer the tray to an oven preheated at 350°F (180°C) and bake for about 25 minutes or until the pumpkin balls turn golden brown and develop a crisp texture.

3. 3

   Prepare the pickled carrot slaw by combining carrots, vinegar, honey, chile, and coriander in a bowl. Toss the ingredients together until well mixed. Allow the mixture to sit for 5 minutes to pickle and develop flavors.

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• Cultural note

  Falafels are a popular Middle Eastern dish with a long history, traditionally made from ground chickpeas or fava beans. This recipe adds a unique twist by incorporating kale, pumpkin, and pickled carrots, showcasing a modern fusion of flavors and ingredients.

• Seasonal note

  Kale and pumpkin are typically in season during the fall months, making this dish ideal for autumn. Carrots are also abundant in the fall and can be pickled to preserve them for later use.

• Health note

  This dish is a nutritious option rich in vitamins A, C, and K from ingredients like kale, pumpkin, and carrots. It is a good source of plant-based protein, fiber, and healthy fats, making it a balanced meal choice. The addition of turmeric provides anti-inflammatory benefits.