Baked Pumpkin Seed Falafel (No Beans)

baked keto pepita falafel piled on a white plate

5 from 1 vote

Baked Pumpkin Seed Falafel (No Beans)

Delicious, nutritious, and high protein (13g per serving) baked pumpkin seed falafel--without beans!. They are vegan, oil-free, and grain-free, too.

Prep Time20

Cook Time25

Total Time45

Course: Snack

Cuisine: American

Keyword: dairy-free, egg-free, falafel without beans, green pumpkin seeds, high protein snack, no beans, paleo falafel, pepita falafel, wfpb high protein snack

Servings: (4 falafels per serving)

Author: Camilla

Equipment

1 Large Baking Sheet

Ingredients

1 1/4 cups green pumpkin seeds (aka pepitas)
1 cup boiling water
2 medium-large carrots ends trimmed, cut into chunks
1 big handful cilantro leaves about 3/4 cup, lightly packed
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon fine sea salt
1/4 teaspoon cracked black pepper
Optional: extra green pumpkin seeds (pepitas) for pressing on top of patties

US Customary - Metric

Instructions

In a small bowl, cover the pumpkin seeds with the boiling water; let stand for 10 minutes and then drain.
Preheat oven to 400F (200C). Line a rimmed large baking pan with parchment paper.
In a food processor, finely chop the carrots and cilantro. Add the drained pumpkin seeds, cumin, smoked paprika, salt and pepper. Process the mixture, stopping to scrape down the bowl periodically, until mixture is thick and comes together into a shapeable "dough."
Scoop out 2 tablespoons of mixture at a time and shape into 1/2-inch thick patties; place on prepared baking sheet. If desired, press a few extra pumpkin seeds on top of each patty.
Bake in the preheated oven for 20 to 25 minutes until golden brown and edges appear crispy. Serve hot, warm or chilled, in salads, tucked into wraps, as a main dish, or solo as a portable power snack!

Notes

Storage: Store the cooled falafel in an airtight container in the refrigerator for up to 3 days or the freezer for up to 6 months.

Troubleshooting: If the processed "dough" seems too wet, add a teaspoon or two of coconut flour, or additional finely ground pepitas. If dough is too dry, add a small amount of water at a time until it is pliable.

Recipe Variations:

Fresh Herbs: Use fresh parsley, basil, or dill in place of the cilantro.
Vegetables: Swap the carrots for other hard vegetables, such as cauliflower, parsnips, broccoli, or beets.
Seeds and Nuts: Use shelled raw sunflower seeds, almonds, or a combination of nuts and seeds in place of the green pumpkin seeds.
Spices: Try different spices or spice blends in place of the cumin and/or smoked paprika, such as curry powder, raw el hanout, garam masala or chili powder.

Nutrition