Ingredients
1 cup canned garbanzo beans or chickpeas, rinsed and drained1/2 cup canned pumpkin1/2 cup fresh cilantro leaves1/4 cup chopped onion1 garlic clove, halved3/4 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground cumin1/4 teaspoon ground coriander1/4 teaspoon cayenne pepperMAPLE TAHINI SAUCE:1/2 cup tahini1/4 cup water2 tablespoons maple syrup1 tablespoon cider vinegar1/2 teaspoon salt8 pita pocket halvesOptional: Sliced cucumber, onions and tomatoes
Preparation
Preheat oven to 400°. Place the first 10 ingredients in a food processor; pulse until combined. Drop by tablespoonfuls onto a greased baking sheet. Bake until firm and golden brown, 30-35 minutes.
Meanwhile, in a small bowl, combine tahini, water, syrup, vinegar and salt. Serve falafel in pita halves with maple tahini sauce and optional toppings as desired.
