I carefully planned out all of my posts for the whole month of November, which is something I don’t often have the discipline to do. But November is a big month, so I did it! And when I proudly showed my calendar to my husband, he commented on the fact that I scheduled not one, but two, Thanksgiving leftover recipes. I didn’t actually intend that. My mashed potato pancakes were meant to be a Thanksgiving leftover recipe, but this falafel wasn’t. But I was also kind of like, “Well hey, now that you mention it, maybe some people will have a half cup of pumpkin leftover.” Okay, so not that many Thanksgiving recipes will leave you with a half cup of leftover pumpkin. But if you do happen to have some leftover, well, here you go!
And if you don’t have leftover pumpkin, crack open a new can. It’s worth it for this recipe! So, what’s pumpkin falafel like? It’s a lot like regular falafel, but more moist and tender, thanks to the addition of pumpkin. I also added some cinnamon, because it goes so well with pumpkin and the savory spices you find in falafel! Also, this stuff is baked, so it’s quite a bit healthier than the falafel you might find at a restaurant. It’s nowhere near authentic, but it’s super tasty and pretty darn healthy to boot! To make your pumpkin falafel, just throw everything into a food processor and pulse.
You just want everything finely chopped and well mixed. Don’t overdo it! Keep some texture in the mixture. Nobody likes mushy falafel.
Shape your mixture into patties, lightly oil, and bake.
I love my pumpkin falafel in a bowl, with the maple tahini sauce as dressing, but it’s also awesome stuffed in a pita, or on its own and dipped in the maple tahini sauce.
Tips for Making Perfect Pumpkin Falafel
Keep a bowl of water handy when shaping your falafel, and then use it to keep your hands wet. This will help prevent the mixture from sticking to them. Leftovers will keep just fine in the fridge or a day or two. But if you’re able to plan ahead, just shape and bake as many falafels as you’ll eat. Store the remaining mixture in the fridge or freezer, then thaw if frozen, shape, and bake! It’ll be just like it’s freshly made. The recipe instructions give you the option of making your falafel with panko breadcrumbs or chickpea flour. I prefer the texture with panko breadcrumbs, but chickpea flour will enable you to keep the dish gluten-free. Can the oil be omitted? Yes, but the falafel will be a bit on the dry side.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
