pumpkin falafel burgers

pumpkin falafel burger in a pita pocket

My mom sent me 2 huge pumpkins and I already had one more sitting in my living room so it’s one of those weeks that anything I make includes pumpkin. These pumpkin falafel burgers are moist and tender. They are great in a toasted bun served with fries on the side, in a pita with hummus or plain served with salad. I served mine in pita pockets with mixed greens, red onion, cubed cucumber and garlicky hummus.

pumpkin falafel burgers


2 cups cooked chickpeas, drained
1 1/2 cup roasted pumpkin
1 medium onion
2 cloves garlic
1/2 cup parsley
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
several dashes of freshly ground black pepper
pinch of chili powder
1 tsp baking powder
3/4 cup breadcrumbs
3/4 cup chickpea flour

In a food processor add the onion, garlic, parsley and chickpeas and pulse until chickpeas are broken. Add the pumpkin and spices and pulse few more times. Transfer to a big mixing bowl, add the breadcrumbs, baking powder and chickpea flour and mix with your hands for about 2 minutes. Place the mixture in the refrigerator for at least 30 minutes. Form the mixture into burger patties, place on a baking sheet, brush with olive oil and bake in preheated oven at 180C/350F for 30 minutes, flipping once. Enjoy!


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