Kale and Pumpkin Falafels With Pickled Carrot Slaw

Name: 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