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Baked Pumpkin Falafel | occasionallyeggs.com #veganrecipes

Baked Pumpkin Falafel + Fall Nourish Bowl

Vegan pumpkin falafel in an autumn inspired bowl, with apple, potatoes, and beets. The pumpkin adds a little sweetness and keeps these baked falafel from drying out, and serving them in a bowl makes everything a bit better.
Cuisine Vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2


Pumpkin Falafel

  • 1 ½ cups roasted butternut squash
  • 1 medium onion quartered
  • 3 cloves garlic
  • 3 cm piece ginger
  • 2 cm piece turmeric**
  • 1 teaspoon ground cumin
  • ¼ teaspoon hot pepper flakes
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon tahini paste
  • cup rolled oats
  • 1 ½ cup chickpeas soaked for 24 hours beforehand

Fall Nourish Bowl

  • 2 medium beets
  • 2 medium yellow-flesh potatoes
  • 1 avocado sliced
  • 1 apple sliced
  • 6-8 pumpkin falafel
  • 2 scoops tahini dip
  • Pomegranate arils optional

Tahini Mustard Dip

  • ¼ cup tahini paste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dijon mustard
  • ½ teaspoon honey/maple syrup see warning
  • Salt and pepper to taste


Pumpkin Falafel

  • Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
  • Place the butternut squash into the bowl of a food processor and pulse until it's pureed. Add the onion, garlic, ginger, turmeric, and spices, and pulse until finely chopped and incorporated. Add the olive oil, apple cider vinegar, tahini, oats, and chickpeas, and pulse again until the chickpeas are broken down into mostly small pieces (the occasional whole chickpea is fine) and you have a mixture that holds together when pressed.
  • Form ping-pong sized balls of falafel and place about 3 cm apart on the baking sheet. You may need to wet your hands every once in a while to keep the mixture from sticking to your fingers. Bake at 200C for 25-30 minutes, or until golden.
  • Serve hot, or leave to cool completely on a cooling rack and then keep them in the fridge for up to three days. They're best fresh and pretty good cold, but tend to dry out a little when they're reheated, so I suggest eating leftovers cold in a wrap or pita.

Fall Nourish Bowl

  • Preheat the oven to 200°C (400°F) and line a baking sheet with paper.
  • Wash and slice the beets and potatoes in 1 cm slices. Drizzle some heat-safe oil and sprinkle some salt over them and turn a couple of times to coat. Roast for 35-40 minutes, or until the potatoes are golden.
  • To assemble the bowls, place half of the ingredients in each bowl, top with the dip, and drop a few pomegranate arils onto each one if you're using them.

Tahini Mustard Dip

  • In a bowl, mix all of the ingredients except for the honey until combined. Then add the honey and stir until it's just incorporated.
  • If you mix for too long with the honey, the dip will no longer be smooth as liquid sweetener will cause seed and nut pastes to solidify (you can see in the pictures that I stirred just a little too long). It won't taste different, it just won't look as appealing.


• To roast the squash, cut it in half and remove the seeds. Place the halves cut side down on a paper-lined baking sheet and bake at 175C / 350F for about an hour, or until easily pierced with a fork. Scoop out the required amount for this recipe and either freeze the rest or use it for another recipe.
• I usually put the chickpeas in water when I'm making dinner the day before so I don't forget.
* If you can't get fresh turmeric, you can omit it or substitute 1/2 teaspoon powdered turmeric.


Serving: 2people