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Pumpkin and Ginger Felafels with Mango Salsa Recipe

Ingredients

How to make it

  • 1. Peel the pumpkin and remove the seeds. Cook in a little boiling water until tender. Drain well and return to the pan to dry out over a medium heat for 2-3 minutes.
  • Put the pumpkin, well-drained beans, garlic, ginger, chilli and 1 ½ cups breadcrumbs into a food processor. Season with salt and pepper and pulse to mix.
  • Mould tablespoonfuls into 24 baby felafel patties. Roll the patties in the remaining breadcrumbs.
  • heat a little oil in a non-stick pan and when hot, cook the falafels for about 5 minutes until golden, turning once during cooking.
  • Mix the hummus and yoghurt together. Serve the falafels topped with the Mango Salsa and a little yoghurt.
  • Mango Salsa
  • In a bowl combine the mangoes, spring onions, coriander, mint and chillies.

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The Cook

hooch New Zealand, NZ

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