Kale and Pumpkin Falafels With Pickled Carrot Slaw

Ingredients

• ¾ cup (120g or 4½ oz) toasted pepitas (pumpkin seeds)
• 3 cups (90g or 3 oz) shredded kale, stems removed (about 3 large leaves)
• 1 clove garlic, crushed
• 1 (16 oz or 400g ) can chickpeas (garbanzo beans), rinsed, drained
• 1½ teaspoons ground turmeric
• ½ cup (6g or ¼ oz) coriander (cilantro) leaves
• Sea salt and cracked black pepper
• 3 cups (450g or 1 lb) firmly packed grated pumpkin
• Extra virgin olive oil, for brushing
• Plain Greek-style yogurt and hulled tahini, to serve
• 6 carrots, shredded using a julienne peeler
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 2 large red chiles, sliced
• ½ cup (6g or ¼ oz) coriander (cilantro) leaves

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