Trying to fit your 5 serves of veggies in at dinner time is a challenge, even for the biggest plant lover.

Increasing plants in your diet during the day can help ‘get you moving’ and relieve the bloating that so often comes along with constipation.

These Baked Pumpkin and Chickpea Felafel are so delicious, you wouldn’t even know that they are loaded with plants!

Don’t forget to drink heaps of water too. Aim for 2 LITRES BEFORE 2 PM DAILY, more if you are exercising of it if is hot.


1 cup dried chickpeas (soaked overnight and water discarded) - pat dry

1 cup pumpkin, cubed and baked

1 cup fresh parsley leaves

3/4 cup fresh coriander (cilantro) leaves

1/2 cup fresh dill

3 cloves garlic, peeled

1/4 teaspoon salt

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon chilli flakes (optional)

1 Tablespoon Extra Virgin Olive Oil (EVOO)

1 teaspoon baking powder

2 Tablespoons lightly toasted sesame seeds


This is a great weekend recipe as it takes time.

The first time I made these balls, I used canned chickpeas as I was in a rush, but they make the balls too soft and moist. I would highly recommend taking the time to soak dried chickpeas and then rinse and dry them thoroughly.

  1. Soak the dried chickpeas overnight in a large bowl of water.

  2. Preheat the oven to 200 degrees C. Peel and cube the pumpkin. Place pumpkin in a bowl and add a drizzle of EVOO, the ground cumin, ground coriander and turmeric and toss to coat. Place on a baking tray and bake for approximately 20 minutes or until soft to touch.

  3. Rinse the chickpeas and dry thoroughly with paper towel.

  4. Place fresh parsley, coriander and dill in a food processor and pulse till finely chopped.

  5. Add the chickpeas, garlic and chilli flakes (if desired). Process until well combined.

  6. Combine chickpea mix with baked pumpkin and mash together with a fork until well combined.

  7. Transfer to an airtight container and refrigerate for 1-hour (or overnight).

  8. Preheat oven to 180 degrees C.

  9. Shape the mixture into golf sized balls. Drizzle in a dash more EVOO if more moisture is needed. Roll in toasted sesame seeds.

  10. Place balls on a baking tray and bake for 20 minutes or until golden, rolling over at 10 minutes.

  11. Serve warm or cold with tahini, hummus, tomato, cucumber, arugula, grated carrot, grated beetroot, relish or sauerkraut on wholegrain pita.

  12. These balls will store in the refrigerator for up to 1 week.