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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
  • 500 gr Pumpkin
  • 150 gr Chickpea flour
  • 5 gr Garlic
  • 5 gr Lemon skin
  • 20 gr Leek
  • 5 gr Cumin powder
  • 5 gr Whole marin salt
  • 5 gr Cumin seeds
  • 5 ml Lemon juice
  • 30 ml Olive oil
Preparation for 4 persons step
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)
Well, now turn the knob and set the speed indicated in the following step.
Vento is blending at speed 60 for 30 seconds
Now press STOP to end the blending.
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.
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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