Falafel can be more than just street food. And falafel can be made of much more than just chickpeas. 

The guys at Chocolate Bear Kitchen have made a name for themselves, pepping-up kitchens across Bristol with creative culinary creations.  

Keep this recipe on file for your next Middle Eastern mezze menu. Infused with pumpkin, cumin seeds and tons of texture, its a treat alternative to traditional street food. And the finished falafels will blow your mind.

Spiced Pumpkin Falafel

You will need...

Food Processor

Baking Tray

Greaseproof Paper

Large Mixing Bowl

Pestle and Mortar


1 Small Pumpkin, peeled

1/2 Aubergine

400ml tin or carton Butter Beans (I always find organic cartons but never tins)

400ml tin or carton Chickpeas

1/2 Red Onion

1 Tbsp TahiniPinch of Salt

1/2 Tbspn Coriander Seeds

1/2 Tbspn Cumin Seeds

1/2 Lemon (zest and juice)


1. Heat a dry frying pan and toast the coriander and cumin Seeds for 1-2 minutes.

2. Tip into a pestle and mortar and grind.

3. With the sharp “S” blade attached, add the butter beans and chickpeas to the food processor and pulse until chopped but not smooth (about 5 seconds).

4. Tip into a bowl and remove the”S” blade in the food processor with the fine grater attached (or great by hand) and grate the remaining vegetables.

5. Tip into the bowl and mix with the blitzed Butter Beans and Chickpeas.

6. Add the Tahini, Lemon Juice and Zest and stir.Shape into 2 inch balls. (This mixture will be wet!)

7. Place it on a baking tray lined with greaseproof paper and chill in the fridge for 10 minutes whilst your oven is preheating to190*C.

8. Bake for 25 to 35 minutes turning after 20 minutes

9. Serve warm, or allow to cool and refrigerate.

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Published -17th February 2017