Gluten Free Pumpkin Falafel

pumpkin falafel

Pumpkin Falafel

I often make falafel, but these are definitely my favourite so far. Gluten free and delicious. I used up some roasted pumpkin which added a little sweetness and made the falafel golden and moist.

Served with a squeeze of lemon juice, spinach, roasted peppers and black pepper hummus

A perfect autumn supper!


400g cooked chickpeas, drained

  • 400g pumpkin, peeled, diced and roasted
  • 1 White onion, finely chopped
  • 4 cloves garlic,
  • 1 handful fresh curly, parsley
  • 1 handful fresh coriander,
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp chilli powder
  • Salt and freshly ground black pepper to taste
  • 1 tsp baking powder
  • 30g breadcrumbs (gluten free)
  • 60g chickpea (gram) flour


  1. In a blender, (or in a bowl with a handheld blender) pulse the onion, garlic, parsley coriander and chickpeas and pulse until a rough paste is formed.
  2. Mix in the pumpkin and spices
  3. Spoon into a mixing bowl, and stir in the breadcrumbs, baking powder and chickpea flour until well combined
  4. Season to taste and cover and refrigerate for 1 hour
  5. Preheat oven to 180C/350F
  6. With wet hands, roll the falafel mix between palms into balls (see photo below) and place on an oiled baking sheet
  7. If baking, spray with olive oil and bake for 30 minutes, rolling halfway through
  8. If frying, fill a large pan halfway with oil over a medium heat
  9. Fry the falafel until golden brown (2-3 minutes on each side), and drain on kitchen paper
  10. Serve immediately with a squeeze of lemon juice,
  11. Enjoy!


4 comments on “Gluten Free Pumpkin Falafel

  1. Pingback: Spiced Pumpkin Chutney | Tolu's Kitchen

  2. I always love your recipes and I have been going crazy with pumpkin this month, so i’ll add this to my list. Question – what kind of gluten free bread crumbs are you using? Are they yeast free? That’s my concern with breadcrumbs… I made a similar recipe using almond meal flour instead of bread crumbs, it didn’t really absorb in the same way. I’d love suggestions!

  3. Pingback: Pecan, Quinoa Falafel (Gluten, dairy and sugar free) | Tolu's Kitchen

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