PUMPKIN FALAFEL
INGREDIENTS
- 500 gr of cooked chickpeas
- 500 gr pumpkin cleaned
- 10 gr of onion
- 2 teaspoon of cumin powder
- 5 gr of parsley
- 10 ml of extra virgin olive oil
- Wholemeal breadcrumbs to taste
- Salt to taste
NUTRITIONAL VALUE
- Energy value for 4 people: kcal 723 – Carbohydrates: 90,94 g – Protein 41,06 g – Lipids: 24,26 – Tot Fiber 32,40 g
- Energy value for 1 person: kcal 180,75 – Carbohydrates: 22,73 g – Protein 10,26 g – Lipids: 6,06 g – Tot Fiber 8,1 g
PREPARATION
Clean the pumpkin, cut it into slices of more or less the same thickness, arrange the pumpkin on a baking sheet lined with parchment paper and let it cook for about 35 minutes or until it is nice and soft. Remove it from the oven and let it cool completely.
As soon as the pumpkin is cold, blend all the ingredients. Put the falafel mixture in the fridge for about 30 minutes.
Form quenelles or meatballs and arrange on a baking sheet lined with parchment paper. Sprinkle the falafel with a splash of oil and bake them in a convection oven for about 15-20 minutes at 200 degrees, until they are golden brown.
As soon as they come out of the oven, the falafels are very soft, let them cool before serving!
Tip: If the pumpkin is too watery, add 2-3 tablespoons of chickpea flour.