Pumpkin Falafel over an Apple Pear Salad
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The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
This easy seasonal salad is beautiful and bursting with fall flavors.
Kale is massaged and topped with dried cranberries, pomegranate, apples, pears, goat cheese and pumpkin seeds. This would be a great addition to a weeknight meal or your holiday table.
I recommend finishing this dish with simple pumpkin falafel to add protein and even more fall flare.
Pumpkin Falafel over an Apple Pear Salad
Ingredients
For the Pumpkin Falafel
- 1 1/2 cups pumpkin puree
- 1 can chickpeas, drained and rinsed
- 1 garlic clove, minced
- 1 tsp. cumin
- 1/2 tsp. turmeric
- 1/2 tsp. coriander
- 1 tsp. paprika
- 1/4 tsp. cayenne pepper, optional for spice
- 1 tsp. salt
- 1/8 tsp. black pepper
- 2 - 4 Tbsp. of flour
For the Apple Pear Salad
- 1 bag of kale, massaged
- 2 Tbsp. of extra virgin olive oil
- 1/2 lemon, juiced
- 1/2 tsp. sea salt
- 1/8 tsp. black pepper
- 1 pear, cored and diced
- 1 apple, cored and diced
- 1/2 cup dried cranberries
- 1/2 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 1/4 cup pumpkin seeds
- Dressing of your choice
Instructions
For the Pumpkin Falafel
- Grind chickpeas in a food processor until they become a fine mixture. Transfer mixture in a large mixing bowl. Add the pumpkin, garlic, cumin, turmeric, coriander, paprika, cayenne pepper, salt and black pepper and mix well.
- Add in 2 Tbsp. of the flour and mix. You want the mixture to be wet enough to form into balls. If you find the mixture too wet to form into balls, add another 1 to 2 Tbsp. of flour.
- Refrigerate the mixture for 3-4 hours to create a firm falafel ball.
When you are ready to bake the falafel, preheat the oven to 400˚F. - Take the falafel out of the refrigerator and arrange on a non-stick baking tray.
Bake for 10 minutes, then flip and bake for another 10 minutes. The falafel should be crispy and turn a golden, dark brown color.
For the Apple Pear Salad
- In a large mixing bowl, add the kale, olive oil, lemon juice, salt and pepper. Use your hands to massage the dressing mixture into the kale until the kale becomes soft.
- Add in the pear, apple, dried cranberries, pomegranate arils, feta cheese and pumpkin seeds and toss lightly.
- Top the salad with the falafel and enjoy!
