How To Make Pumpkin Falafel Pockets
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Serves:
Ingredients
- 1 cup canned pumpkin puree
- 1 can chickpeas, drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
- 4 pita bread pockets
- Toppings: sliced tomatoes, sliced cucumbers, tahini sauce
Instructions
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In a food processor, combine the pumpkin puree, chickpeas, breadcrumbs, parsley, garlic, cumin, coriander, salt, black pepper, and cayenne pepper. Pulse until well combined but still slightly chunky.
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Form the mixture into small patties or balls and place them on a baking sheet lined with parchment paper.
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Heat olive oil in a large skillet over medium heat. Cook the pumpkin falafel patties for about 3-4 minutes per side, until golden brown and crisp.
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While the falafel is cooking, warm the pita bread pockets in a toaster or oven.
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Once the falafel is cooked, remove it from the skillet and place it in the warm pita bread pockets.
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Top with sliced tomatoes, sliced cucumbers, and drizzle with tahini sauce.
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Serve hot and enjoy!
Nutrition
- Calories : 342kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 518mg
- Total Carbohydrates : 53g
- Dietary Fiber : 9g
- Sugar : 7g
- Protein : 12g
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