How to Make Falafel Balls (with a Pumpkin Twist) – A Cozy Autumn Classic by Chef Chloe Goldenberg
Cozy Fall Feast: Pumpkin Falafel with Burnt Tomato Aubergine Dip, Hummus & Tahini
Ever wondered how to make falafel balls that are crispy, flavorful, and just a little different? In this recipe, we’re putting a twist on the classic Middle Eastern favorite — keeping the traditional chickpea base, but adding a few bold, unexpected ingredients to elevate the flavor and texture. Whether you’re serving them in a pita, over salad, or on their own, these falafel balls are easy to make and perfect for meal prep, parties, or weeknight dinners.
These aren’t your average falafel balls. Infused with sweet, earthy pumpkin, spiced to perfection, and paired with a burnt tomato aubergine dip, creamy hummus, and a swirl of tahini, this dish is a full-on fall feast. It’s comforting, nutritious, and guaranteed to leave you satisfied.
Why Add Pumpkin to Falafel Balls?
Pumpkin is the unofficial star of autumn — and for good reason. Adding pumpkin to falafel introduces a subtle sweetness, a boost of fiber, and a gorgeous golden hue. It also helps to keep the falafel moist on the inside while still getting that signature crispy exterior when baked or pan-fried.
As noted by NutritionFacts.org, pumpkin is rich in beta-carotene, a precursor to vitamin A, which plays a key role in immune function and skin health. It’s also naturally low in calories and high in antioxidants — perfect for adding both flavor and nutrition to your seasonal meals.
How to Make Falafel Balls with a Pumpkin Twist
This recipe blends cooked chickpeas, roasted or steamed pumpkin, fresh herbs, spices, and garlic to create a rich and flavorful falafel dough. The result? A hearty, wholesome, and protein-rich base that’s perfect for shaping into small rounds and crisping up in the oven or pan.
Complete the Dish: Burnt Tomato Aubergine Dip, Hummus & Tahini
The pumpkin falafel balls are just the beginning. To truly elevate the dish, serve them alongside:
Burnt tomato aubergine dip – rich, smoky, and packed with lycopene and nasunin, two powerful antioxidants found in tomatoes and eggplants
Classic creamy hummus – a protein-packed spread made from chickpeas, garlic, and tahini
A generous drizzle of tahini – which adds healthy fats and deep nutty notes
Together, they create a vibrant platter of flavor, texture, and color that’s perfect for sharing or enjoying solo on a cozy evening.
According to Harvard T.H. Chan School of Public Health, tahini is a fantastic source of heart-healthy monounsaturated fats, iron, and calcium — especially beneficial in a vegan diet.
Health Benefits of Pumpkin Falafel with Seasonal Sides
Eating seasonally isn’t just trendy — it’s smart. Here’s why this recipe offers more than just great taste:
Supports Digestion: Pumpkin and chickpeas are rich in fiber, aiding digestion and promoting satiety
Boosts Immunity: Garlic, tahini, and pumpkin all contain compounds known to support immune health
Heart-Healthy Fats: Tahini and olive oil add nutrient-rich unsaturated fats
Balanced Protein: Chickpeas provide plant-based protein that supports muscle repair
Rich in Antioxidants: Aubergine and tomatoes are packed with antioxidants that support cellular health
For more science-backed nutrition insights, we recommend exploring the seasonal eating guides on NutritionFacts.org.
Why Cooking with In-Season Produce Matters
Chef Chloe’s falafel recipe is a celebration of autumn — and using in-season ingredients like pumpkin has benefits beyond flavor:
Better taste and texture: Naturally ripened produce has deeper flavor
Higher nutrient density: In-season foods retain more vitamins and antioxidants
Lower cost: Abundant crops = better prices at markets
Eco-friendly: Reduces food miles and environmental impact
Supports local farms: Keeps your food chain close and community strong
Seasonal cooking is an easy, delicious way to eat more sustainably while getting the most nutrition out of your food.
About the Chef – Chloe Goldenberg
Chef Chloe Goldenberg is a visionary recipe creator, private dining chef, and culinary educator, formerly the creative mind behind CB SUSHI. Since 2018, she has led the charge in redefining plant-based cuisine with recipes that balance artistic flair and bold, seasonal flavors.
Her work spans from innovative sushi to comforting dishes like this pumpkin falafel recipe — always created with sustainability and nourishment in mind. As a masterclass instructor, Chloe’s goal is to make plant-based cooking approachable, vibrant, and endlessly creative.
Love This Falafel Recipe? Try Another Cozy Favorite from Our Autumn Kitchen
If you enjoyed these pumpkin falafel balls, don’t miss another seasonal bake from our autumn series:
👉 Fruit & Nut Soda Bread – A Hearty Vegan Loaf with a Twist by Chef Lisa Marley.
It’s simple, naturally sweetened, and the perfect companion to warm soups, spreads, or a plant-based brunch.
Pumpkin Falafel
Ingredients
- 400 g Roasted Pumpkin
- 11/2 cups dried chickpeas, soaked overnight and drained
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh coriander, chopped
- 2 tbsp toasted sesame seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder (optional)
- 1 tsp baking powder
- 3-4 tbsp chickpea flour or all-purpose flour (as needed)
- Salt and pepper, to taste
- Oil, for frying
Video
Notes
Easy Hummus
This easy homemade hummus is the perfect complement to our pumpkin falafel and charred aubergine tomato dip. Made with soaked chickpeas, tahini, and fresh lemon juice, it adds a creamy, rich layer to the dish, balancing the smoky flavors of the aubergine and the hearty, pumpkin falafel. Together, they create a delicious, plant-based trio that’s perfect for fall feasting.
- Prep Time: 10
- Total Time: 15
Ingredients
- 1 cup dried chickpeas (soaked overnight)
- 3 tbsp tahini
- 2 tbsp olive oil
- 2 cloves garlic
- Juice of 1 lemon
- 1 tsp ground cumin
- 1/2 tsp salt (or to taste)
- 1/4 cup water (or more, depending on desired consistency)
- Paprika (for garnish)
- Extra olive oil (for drizzling)
Instructions
- Prepare the Chickpeas:
- Drain the soaked chickpeas and place them in a large pot. Cover with water and bring to a boil. Lower the heat and simmer for 45–60 minutes or until the chickpeas are soft and tender.
- Drain the cooked chickpeas, reserving some of the cooking liquid.
- Blend the Hummus:
- In a food processor, add the cooked chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and salt.
- Blend on high, gradually adding water or the reserved cooking liquid until you achieve a smooth and creamy consistency.
- Adjust Seasoning:
- Taste the hummus and adjust seasoning by adding more salt, lemon juice, or cumin if needed.
Nutrition
- Serving Size: full batch
- Calories: 1117
- Sugar: 16.1
- Sodium: 1670mg
- Fat: 53
- Carbohydrates: 139
- Fiber: 39
- Protein: 47
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