Ras el Hanout Pumpkin Falafels

Falafel is a dish that, when prepared well, can be exceptionally delicious. Or completely inedible. For me, falafel must be hot and really crispy on the outside, but soft and slightly fluffy within, yet still juicy. The seasoning must also be just right: chickpeas tend to absorb the flavour of their accompanying ingredients, making them really versatile. However, you don’t want to overpowers the delicious flavour of the chickpeas by over-seasoning. The grated butternut pumpkin adds a little sweetness and keeps these little treats from drying out. The falafels can be baked in the oven, airfried, or shallow-fried, but deep-frying proves the best option and creates a crispy exterior while keeping the interior moist. These falafels are delicious, perfect to share, and naturally gluten free. Enjoy them in a salad, stuffed inside pita pocket, or on their own.

Falafels	Yoghurt Sauce
250 g Dried chickpeas, soaked for 6-8 hours at room temperature and drained 300 g Butternut pumpkin, roughly grated 1 Large red onion, grated 1 bunch Parsley 3 Garlic cloves, crushed ½ tsp Freshly milled black pepper 1 tsp Cinnamon 1 tsp Cumin 1 tsp Salt ¾ tsp Baking powder 3-4 tbsp Chickpea flour Lard, coconut oil or tallow for frying (about 750 g)	150 g Full fat Greek yoghurt 2 tbsp Lemon juice 1 Garlic clove, minced 2 tsp Olive oil Salt and black pepper

Soak the chickpeas in cold water for 6-8 hours at room temperature. Drain and tip on to a clean tea towel to dry.
Pulse the drained chickpeas, pumpkin, onions, parsley and garlic in your food processor until chopped and well combined, but not pureed – the mixture should still be lumpy with chickpeas.
Tip the mixture into a large bowl together with spices, salt, baking powder and chickpea flour. Mix well and shape the mixture into pingpong sized balls, about 25 falafels.
Heat 5cm lard in a deep pan to 180C/350F, then fry the falafel in batches for 5-7 minutes until golden crispy. Remove and drain on kitchen paper.
Combine yoghurt, lemon juice and garlic in a small bowl. Season. Drizzle the olive oil over. Serve the falafels with yoghurt sauce and salad of your choice.

15 comments:

DEZMOND 23/9/25 13:12: Sounds and looks lecker minus the cinammon and cumin in the seasoning LOL It is already the squash and pumpkin season. I just bought a couple of ceramic pumpkins in Pepco yesterday.
Shashi 23/9/25 13:27: Angie, these falafel look perfect - so nice and crispy on the outside and "juicy" on the inside. I had some dry falafel over the weekend and looking at these, I am drooling!
Ananka 23/9/25 13:47: Win win for me, I love falafels and love pumpkin :-D
foodtravelandwine 23/9/25 14:05: I love this idea! the combination of chickpeas with pumpkin must be delicious!!.......Abrazotes, Marcela
Tom 23/9/25 14:06: ...this is so autumnal.
Judee 23/9/25 14:21: Nothing like a freshly fried falafel !! This is an interesting recipe Angie- I was ready for a taste just listening to your intro description .
Lola Martínez 23/9/25 15:05: Ricos falafels y rica salsa.
Benita James 23/9/25 15:37: What a delicious dish and the plating is beautiful.
Anonymous 23/9/25 16:16: Delicious.
rsrue.blogspot.com
ellie 23/9/25 16:16: These do look amazing! thank you for your insight on this dish!
Caitlin'nMegan 23/9/25 16:16: I would love to have these! Yum!
The Velvet Runway 23/9/25 17:03: These look so delicious and so seasonal with the pumpkin!
Julia x
https://www.thevelvetrunway.com/
eileeninmd 23/9/25 17:36: Looks delicious, Angie! Take care, enjoy your day and the week ahead.
speedy70 23/9/25 18:45: Ottimi con la zucca!!!!
Pam 23/9/25 18:46: Yum! They look and sound tasty.