Vegan Pumpkin Falafel – Air Fry Option Included

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Happy New Year Friends. Let’s start the New year with some healthy Middle Eastern touch. Enjoy some Wraps or Rolls with Vegan Pumpkin Falafel.

Recipe Swap Group

I have already told you in this post about the Food Bloggers Recipe Swap group in FB. It’s been a break from that for a little while. But again the interesting activity started and this time I again got paired with Jagruti. She is a talented blogger, who blogs at Jagruti’s Cooking Odyssey. In the previous challenge, I made this Mango Lime Lassi from her blog. When I got the chance again, I just want to try her International flavor. So I chose these Pumpkin Falafel. She had made these in Appe Pan but I chose to deep fry and Air fry.

Vegan Pumpkin Falafel

Falafel is basically deep-fried balls made with chickpeas. The Falafel is served with Pita bread or wrapped in flatbreads with some veggies and tahini-based sauces. The main thing to remember is to use soaked and drained chickpeas, not the cooked ones. Grind the ingredients to a coarse mixture not smooth.

In this Vegan Pumpkin Falafel, I have added roasted pumpkin to the rest of the ingredients. I roasted the pumpkins in the oven with some spices and ground them along with the chickpeas.

How to make Vegan Pumpkin Falafel

The first step is to soak the chickpeas overnight. Roast the cubed pumpkins with cinnamon, crushed fennel seeds, salt, and olive oil. It gives an amazing aroma. Then coarsely grind it with other ingredients. Let it stay in the refrigerator for some time after mixing with bread crumbs and flour. Make little balls and deep fry. Serve warm.

Can I air fry?

Yes, you can. After making the balls, brush them with olive oil and air fry in the preheated air fryer for 20 minutes at 350 Deg F. Turn the balls in mid-way. Though the taste and texture differ from the deep-fried ones.

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Air-fried pumpkin falafel recipe

INGREDIENTS

Chickpeas – 1 Cup Soaked & Drained

Onion – 1 Cup Chopped

Garlic – 3 Cloves

Cilantro – Handful

Cumin & Coriander Powder – 2 Tsp

Red Chili Powder – 1 Tsp

Lemon Juice – 1 Tsp

Bread Crumbs – 4 Tbsp

Chickpea Flour – 2 Tbsp Dry Roasted

Sea Salt – As Required

Oil – To deep fry

To Roast Pumpkin

Pumpkin – 1 Cup Peeled & Cubed

Olive oil – 2 Tbsp

Chili Flakes – 1 Tsp

Cinnamon Powder – 1/2 Tsp

Fennel Seeds – 1/2 Tsp Crushed

METHOD

• Preheat oven to 375 Deg F.
• Mix all ingredients under ‘Roast pumpkin’.
• Spread it in a baking tray and roast it in pre preheated oven for 25 mins.
• Once done, let it cool for a minute.
• Then, take all ingredients except bread crumbs and flour in a blender.
• Just pulse it coarsely.
• Remove the mixture to a bowl.
• Add bread crumbs and flour. Mix it and leave it in the refrigerator for a while for the mixture to get firm.
• When ready to make, heat oil in a pan.
• Make small balls out of the mixture and deep fry till golden brown.
• Serve warm

To Air Fry

• Preheat the air fryer to 350 Deg F.
• Brush the falafel balls with oil and air fry for 20 minutes.
• Turn over falafels once in midway.
• Serve warm

NOTES

1. The falafels will be crispy when it is warm.
2. If you want to make a big batch, make the balls the previous day and you can freeze it. When you are ready to make it, just thaw it and deep fry it.
3. The air-fried Falafel differs in taste and texture from the deep-fried ones.
4. You can serve this inside a wrap or you can have this as a snack.

PIN VEGAN PUMPKIN FALAFEL

Sharing this recipe to Fiesta Friday this week co hosted by Suzzane and Kat.

Here are other blogger friends recipe from Food Bloggers Recipe Swap group

1. Malabar Masala Rice
2. Cantaloupe Carrot Beet Smoothie
3. Cheats Chocolate Bread
4. Githeri
5. Blueberry Cardamom Lemon Muffins
6. Instant Ragi Idli
7. Rice Flour
8. Instant Rava Idli
9. Double Bean Scirracha Hummus
10. Non Alcoholic Green Apple Martini
11. Pumpkin Chia Popsicles
12. Fresh Hara Chana Chaat
13. Garlic chutney powder