Ingredients
- 500 g peeled, diced pumpkin
- 1 large onion, coarsely chopped
- 2 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 tablespoons olive oil
- 2 x 400 g can no added salt chickpeas, rinsed and drained
- 2 tablespoons plain flour
- ½ cup coarsely chopped coriander
- 4 x 70 g salt-reduced wholegrain wraps (see tip)
- â…“ cup beetroot dip
- â…“ cup plain Greek yoghurt
- 4 large iceberg lettuce leaves, shredded
- 1 Lebanese cucumber, thinly sliced
Method
Step 1
Line a large baking tray with baking paper. Place pumpkin, onion and whole, unpeeled garlic cloves on prepared tray. Sprinkle with spices and drizzle over 2 teaspoons of the oil. Toss well and spread over tray. Bake in preheated 180C oven (fan-forced) for 30 minutes or until pumpkin is tender. Cool on tray.
Step 2
Transfer pumpkin mixture to a food processor with chickpeas. Season with pepper and process to form a thick paste. Transfer to a large bowl. Stir in flour and coriander. Shape heaped tablespoons of mixture into balls and flatten slightly. Place in a single layer on a baking paper-lined tray. Refrigerate for 30 minutes.
Step 3
Heat half the remaining oil in a large, non-stick frying pan over a medium-high heat. Cook half the falafel for 3-4 minutes on each side until golden. Transfer to a tray. Repeat with remaining oil and falafel.
Step 4
To serve, spread wraps with beetroot dip. Top with lettuce, cucumber and falafel. Thin yoghurt with a little cold water and drizzle over filling. Wrap up to serve.
Tips
- Check the labels on beetroot dips and wholegrain wraps and choose the brands lowest in sodium.
- Pumpkin falafel can be cooked up to two days ahead. Store in a container in the fridge. Reheat on a baking tray in a 160C oven for 15 minutes or until hot.
