3/4 cup pumpkin seeds
100 grams Broccoli
100 grams Cauliflower
100 grams Zucchini (grated and excess juice squeezed out)
2 cloves of garlic
1 teaspoon of ground cumin
1/2 small onion
1 tablespoon oil
5 leaves of mint
small handful of parsly (approx 2 or 3 tablespoons chopped)
5 coriander leaves
Preheat oven to 180 degrees celsius . Place pumpkin seeds in the grill or oven to toast lightly. Grind in a food processor or thermomix until chopped finely. Add the rest of the ingredients and blend until mixture is well combined and starting to stick together. Remove from blender or thermomix and squeeze out excess liquid using a fine strainer, muslin cloth or a tea towel. Roll mixture into small balls and place on baking paper and cook in the oven for 20 minutes before flipping over and cooking for a further 10 minutes. (this will vary slightly depending on how much moisture is in the falafels)
These falafels can be served alone, on wraps or with a variety of salads and sauces. We make a mint yoghurt and serve ours in cabbage wraps.
Chop the end off the cabbage and peel away the leaves. Wash under cold water, pat dry with paper towel and fill with falafels, salads and sauce ect.
Mint Yoghurt Sauce
Place 1/2 cup of yoghurt in a bowl. Stir through 3 finely chopped mint leaves and 1/2 teaspoon of ground cumin.