Pumpkin Falafels with Yogurt Sauce

When autumn arrives and markets overflow with vibrant orange pumpkins, it’s the perfect time to give a classic Middle Eastern favorite a seasonal twist. These pumpkin falafels are soft on the inside, crispy on the outside, slightly spicy and full of comforting flavors. Served in a tortilla with a refreshing yogurt sauce and crunchy salad, they make a wholesome meal that’s as delicious as it is satisfying.

Ingredients

Falafels

• 200 g Hokkaido pumpkin

• 175 g chickpeas (cooked or canned, drained)

• 1 tomato

• 1 small onion

• 2 garlic cloves

• 4 heaping tbsp breadcrumbs

• 1 tsp sweet paprika

• 1 tsp chili flakes

• 2 sprigs fresh coriander

• 1 sprig rosemary

• salt and pepper, to taste

• olive oil

Sauce

• 200 g Greek yogurt

• 1/2 cucumber

• 1 garlic clove

• juice of 1/2 lemon

• salt, to taste

For serving

• small tortillas

• red cabbage

• red onion

• carrot

• sesame seeds

• lemon juice

• olive oil

• salt and pepper

Instructions

1. Roast the pumpkin
Remove the seeds from the pumpkin (no need to peel) and cut it into cubes. Add diced tomato and whole garlic cloves. Season with pepper, salt, and chopped rosemary, then toss everything together. Transfer to a baking tray, drizzle with olive oil, and roast for 30 minutes at 200 °C (392 °F).

2. Make the falafel mixture
In a food processor, add chopped onion, chickpeas, breadcrumbs, sweet paprika, chili flakes, and coriander. Add the roasted pumpkin mixture and blend into a coarse paste. Season to taste with salt and pepper.

3. Shape and bake the falafels
Form small balls about the size of a ping-pong ball and place them on a baking tray lined with parchment paper. Drizzle with olive oil and bake at 185 °C (365 °F) for about 15 minutes, until golden and crispy.

4. Prepare the yogurt sauce
Mix Greek yogurt with grated cucumber, minced garlic, and lemon juice. Season with salt and stir well.

5. Make the salad
Finely slice the red cabbage, carrot, and onion into thin strips. Season with salt, pepper, olive oil, and lemon juice. Add sesame seeds and gently mix.

Serving

Lightly toast the tortillas on both sides and place them on a serving plate. Spread a generous spoonful of yogurt sauce in the center, top with a few falafels, and finish with the fresh salad. Sprinkle with extra chili flakes and drizzle with a little mayonnaise if desired.

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💡 Tip: For extra crunch, pan-fry the falafels for a few minutes after baking — they’ll become even crispier and more irresistible.

Frequently Asked Questions About Falafels

1. What are falafels?
Falafels are a traditional Middle Eastern dish made from ground chickpeas or fava beans, herbs, and spices. They’re shaped into balls or patties and fried or baked until golden brown.

2. Do falafels have to be deep-fried?
No. While they are traditionally fried, you can easily bake them for a lighter, less oily version — the taste remains delicious.

3. Why are my falafels dry or falling apart?
This usually happens if the mixture is too dry or not processed enough. Add a spoonful or two of olive oil or a splash of water to help bind the mixture.

4. Can I prepare falafels ahead of time?
Yes. The mixture can be made 1–2 days ahead and stored in the fridge. You can also bake them in advance and reheat them quickly before serving.

5. What’s different about pumpkin falafels?
Pumpkin falafels are softer, slightly sweet, and more seasonal in flavor. The pumpkin adds moisture and tenderness, making them a perfect autumn twist on the classic.

6. What’s the best way to serve falafels?
They’re best served with tahini or yogurt sauce, fresh salad, inside pita or tortilla wraps. They also make a great side dish or part of a mezze platter.