Pumpkin & Dandelion Falafel with Roasted Garlic Yogurt

HomeClinics & ProgramsELLICSR KitchenPumpkin & Dandelion Falafel with Roasted Garlic Yogurt

Skill Level	Intermediate

Preparation Time	10 minutes	Total Time	40 minutes
Servings	8	Cost Per Serving	$1.38

Pumpkin & Dandelion Falafel

1 cup	Pumpkin,pureed
2 cups	Cooked Chickpeas, from dry or canned and rinsed
3/4 cup	Whole Grain Breadcrumbs (or any cooked whole grain)
1	Carrot,grated
1/4 cup	Pumpkin Seeds
1/2 cup	Fresh Parsley or Cilantro, roughly chopped
2 cloves	Garlic,crushed
1	Small Red Onion,finely chopped
1 1/2 cups	Dandelion Greens or Kale,finely chopped
1 tsp	Ground Turmeric
1 tbsp	Olive Oil or Grape Seed Oil
1/2 tsp	Sea Salt and Freshly Ground Black Pepper

Roasted Garlic Yogurt

1 head	Garlic
1/2 cup	Plain Greek Yogurt
1 tbsp	Fresh Lemon Juice
1 tsp	Extra Virgin Olive Oil
1/4 cup	Fresh Cilantro or Parsley,roughly chopped
1/4 tsp	Sea Salt

Preheat the oven to 375 degrees F.
Add oil to a medium sauté pan over medium heat. Add onion, garlic and turmeric and cook for 5 minutes until softened. Add chopped dandelion and cook another 5 minutes. Set aside to cool.
In a food processor, combine chickpeas, pumpkin, bread crumbs, carrot, pumpkin seeds, salt and pepper. Pulse until coarsely ground.
Add the fresh parsley or cilantro and the cooked dandelion with onion and garlic. Pulse a few more times until well combined.
Form into small, golf ball-size patties and place on a baking sheet lined with parchment paper. Place in the oven and bake for 25 to 30 minutes or until golden brown.
For the garlic yogurt, cut a quarter inch off the top of the garlic head, drizzle with 1 tsp of olive oil. Wrap with tin foil and throw into the oven to cook with the falafel for 25 to 30 minutes.
Squeeze roasted garlic into a bowl, add remaining ingredients for the yogurt sauce and season to taste. Serve with the falafel.

PDF link to nutrition facts table for pumpkin falafel

Dandelion is rich in antioxidants such as vitamins A and C that help strengthen the immune system and lower overall inflammation, a risk factor for cancer.
If you are retaining extra water as a result of cancer or its treatment, limiting salty foods may help. Too much sodium can make fluid buildup or swelling of the liver worse.
Replace salt with strong flavours such as roasted garlic. Garlic contains the amino acids methionine and cysteine. Amino acids are the building blocks of protein. Methionine and cysteine in particular are powerful antioxidants that may help support liver repair and protect it from toxic chemicals.
Dandelion root has been used as a herbal remedy for liver problems in traditional Chinese medicine and Native American traditions. Most studies of the effect of dandelion on the liver have been done in animals, so little is known on how it affects liver function in people.