Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Using the coarse blade on a meat grinder or a food processor, grind or pulse the drained chickpeas, pumpkin and onions to a rough breadcrumb texture – it should be quite chunky and not too smooth. Tip into a large bowl with the spices, baking powder, flour and 1 tsp of salt. Mix well to combine into a paste. Squeeze a little of the mixture into a ball in your palm – it should hold its shape well. The mixture will keep in the fridge for up to 48 hours.
Fill a medium pan no more than a third full with vegetable oil and heat to 170C or until a small piece of bread browns in 30 seconds. Roll the falafel mixture into balls the size of table tennis balls (you should end up with about 26), then carefully lower into the hot oil in batches and fry for 6 minutes until browned and crisp.
Remove the fried falafels to a plate lined with kitchen paper to drain, then serve immediately.