Recipe

Pumpkin And Ginger Felafels With Mango Salsa Recipe

	Hooch / All my dishes 1 year ago For these falafels, choose a firm-textured dry-cooking pumpkin like a crown or buttercup Prep:30m Cook:3m Servings:4	Hooch
	felafel

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Ingredients

250 grams firm pumpkin

425 grams cannellini (butter) beans, well drained

2 tsp Prepared Garlic

1 tsp Prepared Ginger

1 tblsp chopped fresh chilli

3 cups fresh breadcrumbs (preferably wholemeal)

½ cup low-fat plain yoghurt

Mango Salsa

425 grams mangoes, well drained

2 spring onions, finely sliced

1 tblsp chopped fresh coriander

1 tblsp chopped fresh mint

2 red chillies, deseeded and finely sliced

Directions

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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