Kale And Pumpkin Falafels With Pickled Carrot Slaw
These kale and pumpkin falafels with pickled carrot slaw is a great healthier twist to everyones favourite falafel.
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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
- 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
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