Pumpkin falafels

Instructions

1. Preheat oven to 220°C. Lightly spray a non-stick saucepan with oil and heat over medium heat. Cook onion, stirring, for 8–10 minutes or until softened. Remove from heat and set aside.
2. Process chickpeas in a food processor until a chunky puree forms.
3. Mash pumpkin in a large bowl. Add onion, chickpeas, two thirds of the garlic, cumin, coriander, chilli and chopped herbs. Stir until well combined. Shapre mixture into 12 balls and place on a baking tray lined with baking paper. Chill for 20 minutes.
4. Bake falafels for 20–30 minutes or until golden. To make dressing, combine yoghurt, lemon juice and remaining garlic in a small bowl. Serve falafels with yoghurt dressing.