Baked Pumpkin Falafels with Shawarma Salad - IGA Recipes

Ingredients

• 500 g roasted pumpkin (for pumpkin falafel)
• 1 tbsp Extra Virgin olive oil (for pumpkin falafel)
• 2 cans chickpeas, drained (for pumpkin falafel)
• 1 clove garlic, sliced (for pumpkin falafel)
• 1 tsp salt (for pumpkin falafel)
• 1 1/2 tsp ground cumin (for pumpkin falafel)
• 1 tsp ground coriander (for pumpkin falafel)
• 1 1/2 tsp smoked paprika (for pumpkin falafel)
• 3 tsp chickpea or plain flour (for pumpkin falafel)
• 1/3 cup sesame seeds (for pumpkin falafel)
• 1/2 iceberg lettuce, shredded (for shawarma salad)
• 2 tomatoes, diced (for shawarma salad)
• 1 avocado, diced (for shawarma salad)
• 1/2 red onion, thinly sliced (for shawarma salad)
• 1/2 cup black olives (for shawarma salad)
• 1/3 cup feta, crumbled (for shawarma salad)
• 1/4 bunch flat leaf parsley, chopped (for shawarma salad)
• 1/4 bunch mint, chopped (for shawarma salad)
• 1/2 cup plain yoghurt (for garlic sauce)
• 1 tsp tahini (for garlic sauce)
• 1 clove garlic, minced (for garlic sauce)
• 1 tsp lemon juice (for garlic sauce)
• Salt and pepper to taste (for garlic sauce)
• 1 tsp sumac (for garlic sauce)