Kale and Pumpkin Falafels With Pickled Carrot Slaw

Ingredients for Kale and Pumpkin Falafels With Pickled Carrot Slaw

• 110g (120g or 130g ) toasted pepitas (pumpkin seeds)

• 3 cups (90g or 90g ) shredded kale, stems removed (about 3 large leaves)

• 1 klyfta vitlök, krossad

• 1 (450g or 400g ) can chickpeas (garbanzo beans), rinsed, drained

• 1 1/2 teskedar malen gurkmeja

• 1/2 cup (6g or 5g ) coriander (coriander) leaves

• Havssalt och krossad svartpeppar

• 450g (450g or 1 lb) firmly packed grated pumpkin

• Extra virgin olive oil, for brushing

• Plain Greek-style yoghurt and hulled tahini, to serve

• 6 carrots, shredded using a julienne peeler

• 2 matskedar äppelcidervinäger

• 2 matskedar honung

• 2 large red chillies, sliced

• 1/2 cup (6g or 5g ) coriander (coriander) leaves

How to make Kale and Pumpkin Falafels With Pickled Carrot Slaw

Preheat oven to 220°C (218°C).

Place the pepitas into the bowl of a food processor and process until finely chopped. Add the kale, garlic, chickpeas, turmeric, coriander, salt and pepper and process until well combined. Add the pumpkin and stir through to combine. Shape large tablespoonfuls of pumpkin mixture into balls. Place on a baking tray lined with non-stick baking paper and flatten slightly. Brush well with oil, then bake for 25 minutes or until golden and crisp.

To make the pickled carrot slaw, place the carrots, vinegar, honey, chilli and coriander in a bowl and toss to combine. Set aside for 5 minutes to pickle.

To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini.

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