Kale and Pumpkin Falafels With Pickled Carrot Slaw

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Download
Download
Article PDF has been downloaded
Share
Share
Article link copied to clipboard
Language
Language
Discussion
Ask Patient
Audio Version
Add to preferred sources on Google

These vibrant kale and pumpkin falafels offer a nutritious and colourful twist on the classic Middle Eastern street food. By using grated pumpkin and earthy kale, these falafels achieve a wonderful depth of flavour and a moist texture that contrasts perfectly with their crisp, oven-baked exterior. Toasted pumpkin seeds add a sophisticated nuttiness, while the golden hue from the turmeric makes this dish a feast for the eyes as well as the palate.

This vegetarian main is ideal for a wholesome midweek dinner or a sophisticated weekend lunch. The accompanying pickled carrot slaw provides a sharp, zesty crunch that cuts through the richness of the falafels, while the combination of cooling Greek-style yoghurt and creamy tahini adds a luxurious finish. It is a brilliant way to enjoy your daily greens and seasonal root vegetables in one satisfying, fibre-rich meal.

Ingredients for Kale and Pumpkin Falafels With Pickled Carrot Slaw

110g (120g or 130g ) toasted pepitas (pumpkin seeds)
3 cups (90g or 90g ) shredded kale, stems removed (about 3 large leaves)
1 clove garlic, crushed
1 (450g or 400g ) can chickpeas (garbanzo beans), rinsed, drained
1 1/2 teaspoons ground turmeric
1/2 cup (6g or 5g ) coriander (coriander) leaves
Sea salt and cracked black pepper
450g (450g or 1 lb) firmly packed grated pumpkin
Extra virgin olive oil, for brushing
Plain Greek-style yoghurt and hulled tahini, to serve
6 carrots, shredded using a julienne peeler
2 tablespoons apple cider vinegar
2 tablespoons honey
2 large red chillies, sliced
1/2 cup (6g or 5g ) coriander (coriander) leaves

How to make Kale and Pumpkin Falafels With Pickled Carrot Slaw

Preheat oven to 220°C (218°C).

Place the pepitas into the bowl of a food processor and process until finely chopped. Add the kale, garlic, chickpeas, turmeric, coriander, salt and pepper and process until well combined. Add the pumpkin and stir through to combine. Shape large tablespoonfuls of pumpkin mixture into balls. Place on a baking tray lined with non-stick baking paper and flatten slightly. Brush well with oil, then bake for 25 minutes or until golden and crisp.

To make the pickled carrot slaw, place the carrots, vinegar, honey, chilli and coriander in a bowl and toss to combine. Set aside for 5 minutes to pickle.

To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.