A baked version of this seasonal falafel makes it healthier, simpler, and more flavorful.
- ½ Tablespoon (80 g) small white onion, peeled, quartered
- 2 cloves garlic, peeled
- 1 bunch (23 g) fresh parsley leaves
- 1 egg
- ¼ cup (60 g) Tahini
- 16 ounce (454 g) 1 can chickpeas, drained, rinsed
- 1½ cup (275 g) roasted pumpkin, cooled
- 1⅓ cup (180 g) Panko breadcrumbs
- 1 teaspoon ground cinnamon
- ½ teaspoon dried sage
- 2 teaspoons kosher salt, optional
- 1 teaspoon ground black pepper
- extra virgin olive oil, as needed, for pan
- 8 leaves iceberg lettuce, for wrapping
- 2 (120 g) thinly sliced tomatoes, for wrapping
- ½ cup (120 ml) Cucumber Raita, for serving
- 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.
- 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.