Vegan & Gluten Free Pumpkin FalafelJump to Recipe
This recipe makes delicious vegan and Gluten-free falafel with aromatic spices. These are slightly different from your regular chickpea-based falafel, but still just as good. (If not better).
Perfect as an autumn snack with a tahini dressing, or to add to a wrap or bowl. We made wraps with spinach, cucumber, black olives and homemade tzatziki (instructions below).
Vegan Gluten Free Pumpkin Falafel
- 1 cup dried split red lentils
- 2 cups water
- 3/4 cup flaxseed meal
- 230 g steamed pumpkin purée
- 3/4 cup oat lentil or other gluten-free flour
- 1/2 cup parsley leaves stemmed
- 1/4 cup cilantro leaves stemmed
- 1/2 medium red onion roughly diced (about 1 cup)
- 3 cloves garlic peeled and roughly chopped
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoon sea salt or to taste
- 1 cup coconut yogurt
- 1 tbsp dried dill leaves (or fresh if you have them)
- 1 1/2 tbsp lemon juice
- 1 pinch salt and pepper
Preheat the oven to 180C or 350F and line two large baking pans with baking paper.
In a medium saucepan, combine the lentils and water, and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, or until the lentils are tender but not yet mushy. Strain off excess water and set aside.
Add the cooked lentils, pumpkin purée, and all remaining falafel ingredients to the food processor. Pulse 10 to 15 times to coarsely chop and mix. You want everything to be well-incorporated but be careful not to over process or you'll end up with hummus.
Use a rounded Tablespoon or cookie scoop to scoop out a heaping 1 1/2 tablespoons of the falafel dough (it will be quite damp and limp, if you have time refrigerate and it will be easier to ball), place on one of the lined baking trays, and repeat. You should have about 28 falafel patties.
Bake for 25 to 30 minutes, or until the exteriors are just beginning to appear crisp and golden. Do not overbake.
Let the patties cool on the pan slightly before moving or serving.
Leftovers can be refrigerated for up to 1 week or frozen for up to 1 month.