Pumpkin Falafel over an Apple Pear Salad
The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
This easy seasonal salad is beautiful and bursting with fall flavors.
![Pumpkin Falafel over an Apple Pear Salad](https://www.heinens.com/content/uploads/2020/09/Pumpkin-Falafel-over-an-Apple-Pear-Salad_600x700.jpg)
Kale is massaged and topped with dried cranberries, pomegranate, apples, pears, goat cheese and pumpkin seeds. This would be a great addition to a weeknight meal or your holiday table.
I recommend finishing this dish with simple pumpkin falafel to add protein and even more fall flare.
![Pumpkin Falafel over an Apple Pear Salad](https://www.heinens.com/content/uploads/2020/09/Pumpkin-Falafel-over-an-Apple-Pear-Salad_800x550.jpg)
Pumpkin Falafel over an Apple Pear Salad
Ingredients
For the Pumpkin Falafel
- 1 1/2 cups pumpkin puree
- 1 can chickpeas, drained and rinsed
- 1 garlic clove, minced
- 1 tsp. cumin
- 1/2 tsp. turmeric
- 1/2 tsp. coriander
- 1 tsp. paprika
- 1/4 tsp. cayenne pepper, optional for spice
- 1 tsp. salt
- 1/8 tsp. black pepper
- 2 - 4 Tbsp. of flour
For the Apple Pear Salad
- 1 bag of kale, massaged
- 2 Tbsp. of extra virgin olive oil
- 1/2 lemon, juiced
- 1/2 tsp. sea salt
- 1/8 tsp. black pepper
- 1 pear, cored and diced
- 1 apple, cored and diced
- 1/2 cup dried cranberries
- 1/2 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 1/4 cup pumpkin seeds
- Dressing of your choice
Instructions
For the Pumpkin Falafel
- Grind chickpeas in a food processor until they become a fine mixture. Transfer mixture in a large mixing bowl. Add the pumpkin, garlic, cumin, turmeric, coriander, paprika, cayenne pepper, salt and black pepper and mix well.
- Add in 2 Tbsp. of the flour and mix. You want the mixture to be wet enough to form into balls. If you find the mixture too wet to form into balls, add another 1 to 2 Tbsp. of flour.
- Refrigerate the mixture for 3-4 hours to create a firm falafel ball.
When you are ready to bake the falafel, preheat the oven to 400˚F. - Take the falafel out of the refrigerator and arrange on a non-stick baking tray.
Bake for 10 minutes, then flip and bake for another 10 minutes. The falafel should be crispy and turn a golden, dark brown color.
For the Apple Pear Salad
- In a large mixing bowl, add the kale, olive oil, lemon juice, salt and pepper. Use your hands to massage the dressing mixture into the kale until the kale becomes soft.
- Add in the pear, apple, dried cranberries, pomegranate arils, feta cheese and pumpkin seeds and toss lightly.
- Top the salad with the falafel and enjoy!