Pumpkin falafel

Method

1. 1.Preheat the oven to 200°C.
2. 2.Drain the chickpeas and put them in a food processor. Blend for 1-2 minutes, just until the chickpeas are crushed but some texture remains.
3. 3.Transfer the chickpeas to a larger bowl. Press the garlic into the chickpeas with a garlic press, then add the pumpkin purée and all the spices. Mix well.
4. 4.Add the flour and mix quickly. The mixture should be slightly wet, but suitable for shaping. If the mixture is too wet to shape, add another 1 tbsp of flour.
5. 5.Shape into discs with your hands, roll them in sesame seeds and place them on a baking tray lined with baking paper.
6. 6.Bake for 15 minutes, then turn all the falafel over and bake for another 10 minutes.
7. 7.Enjoy them warm or cold, and store them in a closed container in the fridge for up to 7 days.