Kale and pumpkin falafels with pickled carrot slaw recipe
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 7 Aug 2025
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These heart-healthy kale and pumpkin falafels are a vibrant and nutritious twist on a classic favourite, combining the earthiness of chickpeas with the wholesome goodness of shredded kale and grated pumpkin. Enhanced with the warm notes of ground turmeric and a hint of garlic, these falafels are baked to golden perfection, making them a delightful addition to any meal. Topped with a refreshing pickled carrot slaw, they offer a satisfying crunch that beautifully contrasts the soft texture of the falafels.
Perfect for a family dinner or a quick lunch, these falafels are not only easy to prepare but also packed with fibre and essential nutrients. Served with a drizzle of hulled tahini and a dollop of Greek-style yogurt, they make for a balanced dish that supports heart health while tantalising the taste buds.
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Ingredients for Kale and pumpkin falafels with pickled carrot slaw
90 g toasted pepitas (pumpkin seeds)
90 g shredded kale, stems removed
1 clove garlic, crushed
400 g can chickpeas, rinsed, drained
1½ tsp ground turmeric
6 g coriander leaves (optional)
sea salt and cracked black pepper
450 g firmly packed grated pumpkin
extra virgin olive oil, for brushing
plain Greek-style yogurt and hulled tahini, to serve
6 carrots, shredded using a julienne peeler
30 ml apple cider vinegar
30 ml honey
2 large red chiles, sliced
6 g coriander leaves (optional)
How to make Kale and pumpkin falafels with pickled carrot slaw
Preheat the oven to 220°C (fan oven 200°C).
Place the pepitas into the bowl of a food processor and process until finely chopped.
Add the kale, garlic, chickpeas, turmeric, coriander, salt, and pepper to the food processor. Process until well combined.
Add the pumpkin and stir through to combine.
Shape large tablespoonfuls of the pumpkin mixture into balls and place them on a baking tray lined with non-stick baking paper. Flatten the balls slightly.
Brush the falafels generously with oil, then bake for 25 minutes, or until golden and crisp.
To make the pickled carrot slaw, place the carrots, vinegar, honey, chilli, and coriander in a bowl. Toss to combine.
Set the slaw aside for 5 minutes to pickle.
To serve, divide the pickled carrot slaw between bowls and top with the pumpkin falafels. Serve with yoghurt and tahini.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
7 ago 2025 | Publicado originalmente
Autores:
UK recipe editors
Revisado por expertos
UK recipe editors

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