Dinner

Pumpkin Falafel Pockets with Feta and Carrot Salad Recipe

Name: Pumpkin Falafel Pockets with Feta and Carrot Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 kg pumpkins or butternut squash, deseeded and cut into wedges; 400 g can chickpeas, drained, rinsed and dried; 1 garlic clove, chopped; ½ tsp chilli flakes; 1 tsp ground cumin; Small bunch parsley, roughly chopped (divided); 2 slices white bread, whizzed to crumbs; 2 carrots, coarsely grated; ½ small red onion, finely sliced; 100 g feta cheese, crumbled; 4 wholemeal pitta breads

ByHailey Reed January 16, 2026January 16, 2026

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Introduction

Pumpkin falafel pockets are a delicious twist on the classic Middle Eastern dish, combining the sweetness of pumpkin with the hearty texture of chickpeas. These warm, flavorful pockets make a perfect meal for any time of day, packed with fresh herbs and tangy feta.

The image shows a white pita bread folded in half on a wooden board, filled with two bright orange falafel patties that have green herb specks, sitting on a layer of thin shredded carrot and crumbled white cheese. To the right, two more falafel patties rest directly on the board. Behind the pita, there is a small white bowl filled with shredded carrots and herbs. A white-handled fork lies to the left on the board, and a white pepper grinder is visible in the background. The surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg pumpkins or butternut squash, deseeded and cut into wedges
400g can chickpeas, drained, rinsed and dried
1 garlic clove, chopped
½ tsp chilli flakes
1 tsp ground cumin
Small bunch parsley, roughly chopped
2 slices white bread, whizzed to crumbs
2 carrots, coarsely grated
½ small red onion, finely sliced
100g feta cheese, crumbled
4 wholemeal pitta breads to serve

Instructions

Step 1: Place the pumpkin wedges in a microwave-safe bowl and cover with cling film. Cook on high for 10 minutes or until the pumpkin is soft.
Step 2: In a food processor, combine chickpeas, chopped garlic, chilli flakes, cumin, and half of the parsley. Pulse until the chickpeas are finely chopped but still have some texture.
Step 3: Allow the cooked pumpkin to cool slightly, then scoop out the flesh from the skin. Add the pumpkin flesh, breadcrumbs, and seasoning to the chickpea mixture. Stir well to combine.
Step 4: Shape the mixture into 12 small patties. Arrange them on a plate and chill for 10 minutes to firm up.
Step 5: Meanwhile, mix the remaining parsley with grated carrot, sliced onion, and crumbled feta in a bowl. Set this salad aside.
Step 6: Preheat the grill to medium. Place the falafel patties on a baking tray and grill them for 3 to 5 minutes on each side, or until golden and cooked through.
Step 7: Split the wholemeal pitta breads lengthways and fill with warm falafels and some of the feta salad before serving.

Tips & Variations

For a spicier kick, add extra chilli flakes or a dash of hot sauce to the falafel mix.
Replace white bread crumbs with gluten-free alternatives if needed.
Try adding a dollop of tahini or yogurt inside the pockets for extra creaminess.
Use fresh coriander instead of parsley for a different herb flavor.

Storage

Store any leftover falafel patties in an airtight container in the refrigerator for up to 3 days. Reheat gently under the grill or in a dry pan to keep them crispy. The feta salad is best prepared fresh but can be kept separately in the fridge for up to 1 day.

How to Serve

The image shows a white pita bread cut open and filled with two bright orange falafel patties that have green specks, resting on a bed of shredded carrot and small white crumbles, all placed on a wooden round board. Next to the pita, there are two more falafel patties with the same color and texture. Behind the board, a white small bowl filled with more shredded carrot is visible. A white fork lies on the left side of the board. The whole scene is set on a white marbled surface with a white pepper grinder in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the falafel instead of grilling them?

Yes, you can bake the falafel patties in a preheated oven at 200°C (400°F) for about 15-20 minutes, turning halfway through to ensure even cooking.

Can I use canned pumpkin instead of fresh?

While fresh pumpkin offers the best texture, you can use canned pumpkin as a shortcut. Just make sure to drain excess moisture before adding it to the falafel mix.