Pumpkin Falafel with Greens and Maple Tahini Dressing

For the Pumpkin Falafel

2 Tbsp water
1 medium onion quartered
3 cloves garlic
1 1/4 cup cooked or canned garbanzo beans, drained and rinsed
¾ cup canned pumpkin puree
¼ cup cilantro, chopped
2 Tbsp lemon juice
1 Tbsp cumin
1 tsp ground coriander seed
½ tsp ground cinnamon
½ tsp salt
¼ tsp pepper
¾ cup quinoa

For the Maple Dressing

½ cup tahini
3 Tbsp lemon juice
2 Tbsp tamari
2 Tbsp water
1 Tbsp sriracha
1 Tbsp maple syrup

For the Salad

6 cups salad greens of your choice
½ cup cherry tomatoes
½ cup cucumber slices
2 scallions chopped

To make the falafel:
Preheat oven to 375.  Line baking sheet with parchment paper
Place onion, garlic and garbanzo beans in food processor and pulse a few times to break everything up.  Transfer to a large bowl.
Add pumpkin, cilantro lemon juice, cumin, coriander, cinnamon, salt, pepper and quinoa.  Stir to combine
Form into 16-20 balls.  I used an ice cream scoop.  Mix is soft so handle gently.
Bake 375 for 35 minutes.  Turn over and bake another 5 minutes.

Make the dressing:
Whisk together the dressing ingredients and set aside.  There is plenty of dressing to use on the salad and will store for a week+ in refrigerator. 

Make the bowls:
Divide greens and veggies between four bowls top with maple tahini dressing. 

Inspired and adapted from: connoisserusveg.com

susan wesley