Soak the Chickpeas:

• Place dried chickpeas in a large bowl and cover with water and baking powder. Soak overnight or for at least 12 hours. Drain and rinse well before using.

Roast the Pumpkin:

• Preheat the oven to 180°C (350°F). Cut the Red Kuri pumpkin into halves, remove seeds, and place it on a baking tray. Roast for about 30-40 minutes until tender. Once cooked, scoop out the flesh and mash it. Set aside.

Prepare the Falafel Mix:

• In a food processor, add parsley, coriander, onion, and garlic. Pulse until the mixture is coarse but blended.
• Drain soaked chickpeas and add to the bowl including roasted pumpkin,toasted sesame seeds, cumin, paprika, zatar, ground coriander, salt, and pepper. Blend again until everything is evenly combined, but not completely smooth—keeping some texture is key.

Form the Falafel:

• Take about 1-2 tablespoons of the falafel mixture and roll it into a ball or flatten slightly into a patty. Repeat until all the mixture is used up.

Option 1: Frying the Falafel:

• Heat about 1/2 inch of olive oil in a pan over medium heat. Once the oil is hot, add falafel balls or patties and fry for 3-4 minutes on each side until golden brown. Drain on a paper towel-lined plate.

Option 2: Baking the Falafel:

• Preheat the oven to 200°C (400°F). Place falafel balls or patties on a parchment-lined baking sheet. Brush each one lightly with olive oil. Bake for 20-25 minutes, flipping halfway, until golden and crispy on the outside.