200g pumpkin, peeled & cut into small cubes
400g chick peas, drained and washed
200g red lentils, soaked in water overnight
then blanched for one minute
1 medium brown onion, diced and cooked
6 teaspoons ground cumin
6 teaspoons ground coriander
4 teaspoons minced garlic
200g baby spinach, blanched
2 egg whites
2 tablespoons olive oil
½ cup plain flour (or rice flour)
zest of one lemon
2 tablespoons lemon juice
½ cup chopped parsley
salt & pepper to season
Pre-heat oven to 160º C. Line baking trays with baking paper.
Dry-roast the cumin and coriander powders in a non-stick pan over medium heat for 2-3 minutes, until fragrant.
Combine all ingredients, except lentils, in a large bowl. Using a food processor or blender, blend batches of the mixture until mostly smooth (a few chunks is okay), transferring the batches into another bowl. Stir through drained lentils, mixing well, Place ¼ cup portions on baking trays, Cook for 10 minutes, then remove from oven and turn the falafels over, shaping them into round burger shapes. Bake for 5 more minutes, or until cooked through. Remove from oven before falafels are too crusty. Makes about 20 falafels. Serve hot or cold. Cooked falafels can be frozen.