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Ingredients
  • subheading: PUMPKIN FALAFELS:
  • 1 cup pureed pumpkin* (approx. 650 g / 23 oz fresh)
  • 1 tbsp olive oil (plus slightly more for baking)
  • ½ cup chickpeas, soaked overnight
  • 1 garlic clove, sliced
  • 1 tsp salt
  • 1 heaped tsp cumin
  • 1 tsp ground coriander
  • 1 heaped tsp smoked paprika
  • ⅛ tsp cayenne pepper (optional, adjust to taste)
  • 2 to 4 tbsp chickpea flour (or all purpose wheat flour if not gluten-free)
  • sesame seeds, to coat
  • subheading: TAHINI SAUCE:
  • 2 tbsp tahini
  • ½ lemon, juice only
  • salt and pepper to taste
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