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Dinner
Kale and Pumpkin Falafels with Sweet and Sour Carrot Salad
🥦🔥🥑🥚🥑🌿
EierenPan2 servings20 minutes±310 kcal
Airfryer Settings
Philips 5000 Series Dual Basket NA552/00
Temp: 180°C
Time: 10 min
Ingredients
- —200 g pumpkin cubes
- —80 g finely chopped kale
- —1 small onion, finely chopped
- —1 clove of garlic, minced
- —1 egg
- —1 teaspoon cumin
- —1/2 teaspoon turmeric
- —1 teaspoon olive oil
- —Pepper and sea salt to taste
- —For the sweet and sour carrot salad:
- —150 g carrot, julienned
- —1 teaspoon lemon zest
- —1 tablespoon lemon juice
- —1 tablespoon vinegar
- —Pinch of salt
- —Optional: chili flakes for extra spice
Instructions
- Cook or steam the pumpkin cubes until soft and let them cool slightly.
- Combine the pumpkin, kale, onion, garlic, egg, cumin, turmeric, pepper, and salt into a firm mixture.
- Shape small falafels from the mixture.
- Heat olive oil in a pan and fry the falafels for 3–4 minutes on each side until golden brown.
- For the sweet and sour salad, mix the carrot, lemon zest, lemon juice, vinegar, and salt; let it sit for 5–10 minutes.
- Serve the falafels with the refreshing carrot salad.
Serving Tip
Serve the falafels on a large platter with the carrot salad on the side for a pop of color and freshness.
Storage Tip
Falafels can be stored in the fridge for 1 day; the carrot salad stays fresh for up to 2 days.
RECIPE_ID: 8a6c4ddc...
LAST_UPDATE: 2/18/2026