Kale and Pumpkin Falafels With Pickled Carrot Slaw

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These vibrant kale and pumpkin falafels offer a nutritious and colourful twist on the classic Middle Eastern street food. By using grated pumpkin and earthy kale, these falafels achieve a wonderful depth of flavour and a moist texture that contrasts perfectly with their crisp, oven-baked exterior. Toasted pumpkin seeds add a sophisticated nuttiness, while the golden hue from the turmeric makes this dish a feast for the eyes as well as the palate.

This vegetarian main is ideal for a wholesome midweek dinner or a sophisticated weekend lunch. The accompanying pickled carrot slaw provides a sharp, zesty crunch that cuts through the richness of the falafels, while the combination of cooling Greek-style yoghurt and creamy tahini adds a luxurious finish. It is a brilliant way to enjoy your daily greens and seasonal root vegetables in one satisfying, fibre-rich meal.

Ingredients for Kale and Pumpkin Falafels With Pickled Carrot Slaw

110g (120g or 130g ) toasted pepitas (pumpkin seeds)
3 cups (90g or 90g ) shredded kale, stems removed (about 3 large leaves)
1 diente de ajo, triturado
1 (450g or 400g ) can chickpeas (garbanzo beans), rinsed, drained
1 1/2 teaspoons ground turmeric
1/2 cup (6g or 5g ) coriander (coriander) leaves
Sal marina y pimienta negra molida
450g (450g or 1 lb) firmly packed grated pumpkin
Extra virgin olive oil, for brushing
Plain Greek-style yoghurt and hulled tahini, to serve
6 carrots, shredded using a julienne peeler
2 cucharadas de vinagre de sidra de manzana
2 cucharadas de miel
2 large red chillies, sliced
1/2 cup (6g or 5g ) coriander (coriander) leaves

How to make Kale and Pumpkin Falafels With Pickled Carrot Slaw

Preheat oven to 220°C (218°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 and process until well combined. Add the pumpkin and stir through to combine. Shape large tablespoonfuls of pumpkin mixture into balls. Place on a baking tray lined with non-stick baking paper and flatten slightly. Brush well 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 and toss to combine. Set aside for 5 minutes to pickle.

To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.