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Pumpkin falafel Rating average       PreviewIngredientsPreparation
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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

Mara Di Noia- Vegachef & Food Therapist
Ingredients for 4 persons
  • 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
Preparation for 4 persons step
1
Prepare the pumpkin removing skin and seeds.
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)
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Vento is blending at speed 60 for 30 seconds
Now press STOP to end the blending.
step
3
With the mixture make little balls to be placed on a oven tray covered with wet oven paper.
Sprinkle the balls with cumin seeds.

Bake in oven at 180°C (356°F) for 15 minutes.
step
4
Weel done! Your tasty pumpkin falafel are ready!

If you like, serve with chickpea hummus or soy yoghurt seasoned with lemon juice and parsley or with maple syrup and coconut.

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