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Festive Pumpkin Falafel

Total Time

Prep: 20 min. Bake: 30 min.


4 servings

My pumpkin falafels are a healthy twist on the classic. Pumpkin adds a light sweetness to the vegan falafel while keeping the patties moist. Serve sandwich-style, as an appetizer over a bed of greens, or with soup and salad. Top these beauties with maple tahini sauce. —Julie Peterson, Crofton, Maryland
Festive Pumpkin Falafel Recipe photo by Taste of Home
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  • 1 cup canned garbanzo beans or chickpeas, rinsed and drained
  • 1/2 cup canned pumpkin
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chopped onion
  • 1 garlic clove, halved
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup tahini
  • 1/4 cup water
  • 2 tablespoons maple syrup
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 8 pita pocket halves
  • Optional: Sliced cucumber, onions and tomatoes


  1. Preheat oven to 400°. Place the first 10 ingredients in a food processor; pulse until combined. Drop by tablespoonfuls onto a greased baking sheet. Bake until firm and golden brown, 30-35 minutes.
  2. Meanwhile, in a small bowl, combine tahini, water, syrup, vinegar and salt. Serve falafel in pita halves with maple tahini sauce and optional toppings as desired.

Nutrition Facts

2 filled pita halves: 469 calories, 21g fat (3g saturated fat), 0 cholesterol, 1132mg sodium, 57g carbohydrate (10g sugars, 8g fiber), 14g protein.

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