I'm a pretty social person, but sometimes I just want to sit in a quiet corner and eat my falafel by myself. I call it meditation.
adapted from Alice Hart's Vegetarian
For the Falafel:
500g pumpkin, deseeded, peeled and cubed
2 tablespoons olive oil
1 x 400g can chickpeas, drained
2 cloves garlic, crushed
1/2 teaspoon baking soda
1 small bunch parsley leaves
1 small bunch coriander leaves
1 teaspoon ground coriander
1 teaspoon ground cumin
Sea salt and freshly ground black pepper
1/2 continental cucumber, peeled, deseeded and coarsely grated
300g thick Greek yoghurt
1 tablespoons lemon juice
Sea salt to taste
Warm pita bread
Cheery tomatoes, halved and seasoned with salt and pepper and a drizzles of olive oil
Make the Falafel:
Preheat the oven to 200C. Put the pumpkin onto a baking tray, drizzle with oil, season well with salt and pepper and roast for about 30 minutes until cooked and golden. Set aside to cool.
Put the chickpeas into a food processor along with the garlic, baking soda, parsley, coriander leaves, ground coriander and ground cumin. Blitz until you have a paste. Tip into a bowl and season with salt and pepper.
Mash the cooked pumpkin with a fork, add it to the chickpea mixture and mix well. Chill in the refrigerator for 30 minutes.
Scoop spoonfuls of the mixture onto a baking sheet lined with baking paper. Drizzle with olive oil and bake for about 30 minutes until golden.
Make the Yoghurt Sauce:
Put the grated cucumber into a sieve and sprinkle with salt. Leave to drain for 20 minutes. Rinse and squeeze the water out using a tea towel. Stir the cucumber into the yoghurt and add the lemon juice and season to taste.
Serve the falafels on warmed pita breads with the tomato salad, extra coriander leaves, a dollop of yoghurt sauce and a squeeze of lemon juice. Wrap the whole lot up and enjoy!