Kale And Pumpkin Falafels With Pickled Carrot Slaw | Donna Hay

Ingredients

• ¾ cup (120g/4½ oz) toasted pepitas (pumpkin seeds)
• 3 cups (90g/3 oz) shredded kale, stems removed (about 3 large leaves)
• 1 clove garlic, crushed
• 1 x 400g (1 lb) can chickpeas (garbanzo beans), rinsed, drained
• 1½ teaspoons ground turmeric
• ½ cup (6g/¼ oz) coriander (cilantro) leaves
• sea salt and cracked black pepper
• 3 cups (450g/1 lb) firmly packed grated pumpkin
• extra virgin olive oil, for brushing
• plain Greek-style (thick) yoghurt and hulled tahini, to serve
• 6 carrots, shredded using a julienne peeler
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 2 large red chillies, sliced