Pumpkin And Ginger Felafels With Mango Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For these falafels, choose a firm-textured dry-cooking pumpkin like a crown or buttercup 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) |
1/2 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. 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.
2. Put the pumpkin, well-drained beans, garlic, ginger, chilli and 1 1/2 cups breadcrumbs into a food processor. Season with salt and pepper and pulse to mix.
3. Mould tablespoonfuls into 24 baby felafel patties. Roll the patties in the remaining breadcrumbs.
4. 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.
5. Mix the hummus and yoghurt together. Serve the falafels topped with the Mango Salsa and a little yoghurt.
6. Mango Salsa
7. In a bowl combine the mangoes, spring onions, coriander, mint and chillies.
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