Lime Falafel with Middle Eastern Roast Pumpkin Salad

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Drain and rinse chickpeas, then drain again. Add to a large bowl and mash well. Add all remaining lime falafel ingredients and mix together. Place in fridge for ten minutes, while you prepare the roast pumpkin salad.
3. Cut courgette in half lengthways then slice 2cm and dice pumpkin 2cm. Toss on first tray with oil. Season with pepper and sprinkle with first measure of sumac pistachio spice blend. Set aside.
4. Once falafel mix has rested in the fridge, use clean hands to form into golf ball-sized balls and arrange on second prepared tray.
5. Place falafels in oven to cook for 5 minutes to start with, then place courgette and pumpkin in oven to cook a further 20-25 minutes, until veggies are tender and falafel are cooked through. Turn once during cooking.
6. While veggies are roasting, toss kalettes in a bowl with a drizzle of olive oil and season with salt. When veggies have 2 minutes cook time add kalettes to tray and cook until tender and crisp around the edges. Mix mayonnaise and hummus together in a small bowl.
7. divide Middle Eastern roast pumpkin salad and lime falafel between plates. Dollop with hummus mayonnaise and sprinkle with remaining sumac pistachio blen.