Pumpkin is the secret ingredient that your falafel has been missing. This fall-inspired falafel is perfect in a salad, stuffed inside pita, or on its own!
Preheat the oven to 350°. Coat a baking sheet or oven-safe skillet with about ½ tablespoon of olive oil.
Place the chickpeas, panko or chickpea flour, pumpkin, lemon juice, onion, garlic 1 tablespoon of olive oil, cilantro, parsley, cumin, coriander, cinnamon, salt, and pepper into the bowl of a food processor fitted with an s-blade.
Pulse until the ingredients are finely chopped and well-mixed, stopping to scrape down the sides of the bowl as needed. Don't overblend. Taste-test the mixture and adjust the seasonings to taste, if needed.
Form the mixture into 16-20 balls or small patties. The mixture will be soft, so handle it gently and use wet hands to avoid sticking.
Arrange the falafels on the baking sheet or skillet and brush them with the remaining olive oil.
Bake for about 35 minutes, turning halfway through.
Whisk all ingredients together in a small bowl, thinning with as much water as you need to achieve the desired consistency.
Stuff in pita bread, use as a salad topper, or serve the falafels alone with maple tahini dressing.
The falafel mixture can be prepped in advance and refrigerated for a few days or frozen before baking.
Nutrition information is for falafel made with panko breadcrumbs and dressing. It does not include accompaniments.