Golden Pumpkin Falafel with Spiced Couscous and Minted Yogurt Sauce

Ingredients

• •1 cup canned pumpkin puree
• •1 can (15 oz) chickpeas, drained and rinsed
• •1/4 cup chopped fresh parsley
• •1/4 cup chopped fresh cilantro
• •3 cloves garlic, minced
• •1 small onion, finely chopped
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1/2 tsp smoked paprika
• •1/4 tsp cayenne pepper
• •1/2 cup all-purpose flour
• •1 cup couscous
• •1 cup vegetable stock
• •1/4 tsp ground cinnamon
• •1/4 cup golden raisins
• •2 tbsp olive oil
• •1/2 cup plain Greek yogurt
• •2 tbsp chopped fresh mint
• •1 tbsp lemon juice
• •Salt and pepper to taste

Instructions

1. 1

   Preheat your oven to 375°F (190°C) if you plan to bake the falafel instead of frying. Line a baking sheet with parchment paper or lightly grease it.

2. 2

   In a food processor, combine the pumpkin puree, chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, smoked paprika, cayenne pepper, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky for texture.

3. 3

   Transfer the mixture to a bowl and stir in the all-purpose flour. Mix until the dough holds together. If it's too sticky, add a little more flour, 1 tablespoon at a time.

4. 4

   Form the mixture into small balls or patties, about 1 1/2 inches in diameter. Set aside on a plate or tray while you prepare the couscous.

5. 5

   In a medium saucepan, bring the vegetable stock to a boil. Stir in the couscous, cinnamon, golden raisins, and a pinch of salt. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork before serving.

6. 6

   Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the falafel in batches for 2-3 minutes on each side until golden and crispy. Alternatively, bake the falafel in the preheated oven for 20-25 minutes, flipping halfway through.

7. 7

   In a small bowl, combine the Greek yogurt, mint, lemon juice, and a pinch of salt. Mix well to make the minted yogurt sauce.

8. 8

   To serve, plate the couscous as a bed, top with the warm pumpkin falafel, and drizzle with the minted yogurt sauce. Garnish with extra mint or parsley if desired.