Pumpkin felafel with chopped tomato salad

This delicious meat-free felafel salad is packed with flavour, perfect for a weeknight dinner.

• 200g peeled pumpkin, steamed, mashed
• 2 x 400g cans no-added-salt chickpeas, rinsed, drained
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 garlic clove, crushed
• 2 tablespoon plain flour
• 1/2 cup fresh continental parsley leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• 1 tablespoon plain flour, extra, to dust
• 250g cherry tomatoes, chopped
• 2 Lebanese cucumbers, chopped
• 2 teaspoons lemon juice
• 1 teaspoon olive oil
• 2 wholemeal pita bread, halved, grilled, to serve
• 1 lemon, cut into wedges, to serve

Energy 1411kJ	Fat saturated 1.00g
Fat Total 6.00g	Carbohydrate sugars g
Carbohydrate Total 50.00g	Dietary Fibre 13.00g
Protein 14.00g	Cholesterol mg
Sodium 236.00mg

All nutrition values are per serve.

1. Step 1

   Place the pumpkin, chickpeas, cumin, coriander, garlic, flour and half the parsley and mint in a food processor and process until finely chopped. Season. Shape the mixture into 24 oval patties. Place the extra flour on a plate. Dust the felafel lightly in the flour, shaking off any excess.

2. Step 2

   Place the tomato, cucumber and the remaining herbs in a bowl. Add the lemon juice and olive oil and stir to combine.

3. Step 3

   Spray a large non-stick frying pan with oil and heat over a medium-high heat. Cook the felafel for 2-3 minutes each side or until golden brown. Serve the felafel with the salad, grilled bread and lemon wedges.