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recipes 0 0 222.75 Kcal Recipe card 40 Minutes
An original idea to offer the "autumn queen" in a new concept: tasty, spicy, oriental vegan balls
- • 30 ml Olive oil
- • 5 ml Lemon juice
- • 5 gr Garlic
- • 500 gr Pumpkin
- • 5 gr Cumin seeds
- • 5 gr Lemon skin
- • 5 gr Whole marin salt
- • 150 gr Chickpea flour
- • 20 gr Leek
- • 5 gr Cumin powder
1
Then cut it into pieces and cook in the oven at 180°C (356°F) for 15 minutes.
When the pumpkin is ready, proceed inserting all the ingredients into Vento jar:
Pumpkin: 500 gr (17,5 Oz)
Chickpea flour: 150 gr (5,25 Oz)
Olive oil: 30 ml (0,12 cups \ 6 teaspoon)
Lemon juice: 5 ml (1 teaspoon)
Garlic: 5 gr (0,175 Oz)
Lemon skin: 5 gr (0,175 Oz)
Whole marin salt: 5 gr (0,175 Oz)
Cumin powder: 5 gr (0,175 Oz)
Leek: 20 gr (0,7 Oz)


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3
Sprinkle the balls with cumin seeds.
Bake in oven at 180°C (356°F) for 15 minutes.
4
If you like, serve with chickpea hummus or soy yoghurt seasoned with lemon juice and parsley or with maple syrup and coconut.
