Vegan Pumpkin Hummus Falafels

Ingredients for the falafels :

• 300g pumpkin, boiled and mashed into a puree
  
• 50g flour of choice (I used buckwheat)
  
• 10g almond meal
  
• 100g natural hummus (I personally always choose full-fat hummus with zero additives!)
  
• Pinch of salt
  
• 1 tsp vinegar
  
• 1 tsp baking powder
  
• Optional: 1 tsp coriander

 ​ Method:

1. Preheat oven to 180 degrees celsius, fan-forced.
   
2. In a mixing bowl, add your flour, almond meal and baking powder. Stir until combined.
   
3. Pour in the hummus and pumpkin puree, and continue stirring until combined. Add a pinch of salt and optional herbs like coriander.
   
4. Scoop the mixture onto baking paper, making 18 even-sized mounds. Bake for 15-20 minutes before taking out of the oven to roll into balls once they’re cooked a little and more firm. Bake for another 15-20 minutes.
   
5.  Devour while warm, or keep in the fridge for up to 7 days! Freezer-friendly.

​Serving information:

• Serves: ​18 falafels  
• Serving suggestion: eat fresh or store in an airtight container in the fridge for up to 4 days! 
• Macros per falafel: 33 calories, 1F/5C/1P