½ Tablespoon80 gsmall white onion, peeled, quartered
2 cloves garlic, peeled
1 23 gfresh parsley leaves
1 egg
¼ cup60 g{Tahini}
16 ounce454 g1 can chickpeas, drained, rinsed
1½ cup275 groasted pumpkin, cooled
1⅓ cup180 gPanko breadcrumbs
1 teaspoonground cinnamon
½ teaspoondried sage
2 teaspoonskosher salt, optional
1 teaspoonground black pepper
extra virgin olive oil, as needed, for pan
8 leaves iceberg lettuce, for wrapping
2 120 gthinly sliced tomatoes, for wrapping
½ cup120 ml{Cucumber Raita}, for serving
Directions
Preheat oven to 425°F (220 °C). Lightly oil a half sheet tray and place in oven while it preheats.
Place onion, garlic, and parsley into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Pulse 6 to 8 times to chop ingredients uniformly.
Remove the lid and add the egg, tahini, chickpeas, pumpkin, breadcrumbs, cinnamon, sage, salt, and pepper to the Work Bowl and secure the lid. Start the machine and process for 30 seconds.
Remove the lid and scrape down the sides of the bowl, then secure the lid and process for an additional 30 seconds.
Scoop the falafel dough onto the preheated sheet tray in ⅓ cup sized scoops, flattening slightly before placing in the oven. Bake for 15 minutes, then flip each falafel carefully and bake for an additional 15 minutes.
Serve falafel in iceberg lettuce wraps, layering with sliced tomatoes and Cucumber Raita, and with additional sliced vegetables if desired.
Only Compatible With
Food Processor Attachment
Nutrition
1
serving (158 g)
Calories
220
Total Fat
1.5g
Total Carbohydrate
29g
Dietary Fiber
3g
Sugars
5g
Protein
8g
Sodium
330g
Chef's Note
Make sure the tahini is thoroughly mixed before adding to the mixture, as it sometimes separates within the jar. A flax egg may be used in place of the egg in this recipe, and gluten-free breadcrumb alternatives can also be used if desired.
These falafel are packed with plant protein thanks to the chickpeas and tahini, not to mention the vitamins, minerals, and antioxidants from the abundance of veggies.
