Pre heat the oven to 160 degrees Celsius.
Steam the pumpkin for 15 minutes until cooked then set aside to stay warm.
Heat In a food processor or blender combine the tahini, lemon juice, water, garlic, paprika and seasoning until smooth. Set aside.
Heat 1 tbsp coconut oil and fry the felafel for a couple of minutes each side. Transfer to a baking tray and place in the oven for 12 minutes.
While the felafel are in the oven heat the remaining coconut oil and add the spices to saute for 3 - 4 minutes. Bring a pan of salted water to the boil and add the silverbeet to cook for 2 minutes.
Drain thoroughly. Toss the pumpkin and silverbeet through the spices.
Serve with felafel and green tahini sauce.