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5 from 2 votes
Hands Holding a Bowl Filled with Salad and Pumpkin Falafel
Baked Pumpkin Falafel Bowls with Maple Tahini Dressing
Prep Time
15 mins
Cook Time
35 mins
Total Time
45 mins
 

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!

Course: Entree
Cuisine: American, Middle Eastern
Keyword: chickpeas, Falafel, pumpkin
Servings: 4
Calories: 332 kcal
Author: Alissa
Ingredients
For the Pumpkin Falafel
  • 2 tablespoons olive oil, divided
  • 1 (14 ounce) can chickpeas, drained and rinsed
  • ¾ cup panko breadcrumbs OR ½ cup chickpea flour
  • ½ cup canned pumpkin puree
  • 1 ½ tablespoons lemon juice (about ½ lemon)
  • 1 small onion, roughly chopped
  • 3 garlic cloves, minced
  • ¼ cup fresh cilantro
  • ¼ cup fresh parsley
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander seed
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
For the Maple Tahini Dressing
  • ¼ cup tahini
  • 1 ½ tablespoons lemon juice about ½ lemon
  • 1 tablespoon soy sauce
  • ½ tablespoon maple syrup
  • ½ tablespoon sriracha sauce, or to taste
  • 1-2 tablespoons water, as needed
For Serving (Just suggestions - use what you like!)
  • Lettuce, or greens of choice
  • Chopped tomatoes
  • Sliced cucumber
  • Sliced red onion or scallions
  • Pita bread
Instructions
To Make the Pumpkin Falafel
  1. Preheat the oven to 350°. Coat a baking sheet or oven-safe skillet with about ½ tablespoon of olive oil.

  2. 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.

  3. 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.

  4. 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.

  5. Arrange the falafels on the baking sheet or skillet and brush them with the remaining olive oil.

  6. Bake for about 35 minutes, turning halfway through.

To Make the Maple Tahini Dressing
  1. Whisk all ingredients together in a small bowl, thinning with as much water as you need to achieve the desired consistency.

To Serve
  1. Stuff in pita bread, use as a salad topper, or serve the falafels alone with maple tahini dressing.

Recipe Notes

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.

Nutrition Facts
Baked Pumpkin Falafel Bowls with Maple Tahini Dressing
Amount Per Serving (5 falafels with dressing)
Calories 332 Calories from Fat 151
% Daily Value*
Fat 16.8g26%
Saturated Fat 2.4g12%
Sodium 872mg36%
Potassium 406mg12%
Carbohydrates 39g13%
Fiber 8g32%
Sugar 3.9g4%
Protein 9.6g19%
Calcium 100mg10%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.