This recipe sees falafel mix being used as a tart shell! It's truly scrumptious.
1 cup falafel mix
3/4 cup water
400g pumpkin, cubed
2 garlic cloves, minced
extra virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons baharat spice mix, or just a mixture of ground cumin and coriander
1 tbsp hulled or unhulled tahini
2 tbsp natural yoghurt
Juice and zest of 1 lemon
2 tbsp fresh coriander or flat leaf parsley
1 tbsp Dukkah or crushed pistachios
Preheat the oven to 190°c.
Combine falafel mix and water in a bowl, leave for 30 mins. Press it into the bottom of a lightly greased tart dish. Bake in the centre of the oven for 10 mins, remove and set aside.
Scatter diced pumpkin on a lined oven tray, drizzle the diced pumpkin with olive oil, balsamic, minced garlic, salt and the dried spices and scatter. Roast for 20 mins or until almost soft.
Spread the pumpkin over the pie base and return to the oven for 15-20 mins, or until the crust is golden and a bit crunchy.
Meanwhile make the tahini dressing by combining all the dressing ingredients in a bowl and mixing well.
To serve, spoon over the dressing, and garnish with the fresh herbs and dukkah or pistachios.