In just under ten weeks, Christmas will be here and thank the lord too. Let’s bring on 2021. What a roller coaster of a ride 2020 has been for everybody on planet earth. Normally at this time of year I start to reflect on the year just gone. As the leaves start to fall from the trees it always reminds me that the end of the year is in sight.
Therefore, I have to say, it’s not usual for me to feel a twinge of sadness in October and November. Especially, if the year has been filled with fun and laughter. When we come to the end of a year it’s like saying goodbye to an old friend who has been staying with you for a short while. The year 2020 was like the housemate you couldn’t get out until they decided to leave.
This year I’m so looking forward to the end and I’m actually feeling brighter at this point in October. The pumpkins being sold in shops has actually made me feel happier and I’m really looking forward to bringing in the New Year. Hopefully 2021 will bring good news and happiness for many people who have been suffering. To cheer everyone up I bring you this delicious pumpkin recipe. I loved it and I hope you do too.
How have you been feeling about the end of 2020 coming? Let me know in the comments below and please don’t forget to like and follow me.
- Food processor
- Baking tray
- Dried chickpeas x 200g
- Roasted pumpkin x 50g
- Pine nuts x 50g
- Tahini x 2 tbsps
- Ground Ginger x 1tsp
- Ground cinnamon x 1/2 tsp
- Ground nutmeg x 1/4 tsp
- Ground cloves x 1/4 tsp
- Salt and pepper to taste
- The day before, put the dried chickpeas into the bowl and cover with water.
- Put the bowl in the fridge overnight.
- On the same day, preheat the oven to 200°C or gas mark 5.
- Put the pumpkin into the baking tray and pierce holes into it with the knife.
- Place the tray in the oven.
- Cook the pumpkin for an hour.
- Remove from the oven and leave to cool.
- Cut the top from the oven and remove the seeds with the spoon.
- Then scoop out the cooked pumpkin.
- Any leftover pumpkin can be put into the freezer for another occasion.
- The next day, remove the chickpeas from the freezer and drain any excess water through the colander.
- Put the chickpeas into the food processor.
- Now add the pumpkin, pine nuts, tahini, ground ginger, ground cinnamon, ground cloves and ground nutmeg to the processor.
- Blend all of these ingredients together.
- They don’t have to be combined but enough to make it into balls.
- Using the spoon, scoop out the mixture and roll in your hands until a small ball is formed.
- Repeat this process with the rest of the mixture.
- Now put into the fridge for a couple of hours.
- Preheat the oven to 180° or gas mark 4.
- Put the falafel onto the baking tray and bake for about 15 – 20 minutes.
- Once golden brown, serve with my homemade chips and salad.
- Then enjoy.
Oven Baked Pumpkin Spiced Falafel (from Scratch and Easy) were delicious. However, my husband Howard and son Ted weren’t so keen. They both enjoyed the Falafel I made a few months ago so I thought I would add new ingredients. It wasn’t very well received by them but I loved it. It gave the Falafel a new flavour and texture which I thought was very tasty. These are also great to eat the next day in a sandwich or just as a snack too. However you decide to eat this falafel, as always, please enjoy! Thank you xxx