- 1 small Hokkaido pumpkin
- 2 jars of chickpeas (approx. 400-440g)
- Leek or 1 onion
- Olive oil
- 5 tbsp paprika powder
- 5 tsp turmeric
- 2 tbsp salt
- Pepper
- Juice ½ lemon
- 3-4 tbsp flour of your choice
- Fresh parsley
- Sesame seeds
Pumpkin sour cream:
- 5 tbsp pumpkin puree (from the falafel)
- 1 tbsp sour cream
- 2 tbsp parsley
- Juice ½ lemon
- Salt, pepper
- 1 tsp paprika powder
- 1 tbsp turmeric
Preparation:
- Preheat the oven to 180 °C top and bottom heat. Cut the Hokkaido in half, remove the seeds and cut into small pieces. Bake in the preheated oven for approx. 20 minutes. Leave to cool. Place approx. 350 g pumpkin puree in a large bowl, set the rest aside.
- In the meantime, rinse the chickpeas
- Finely chop the leek or onion and fry together with the chickpeas in a pan with
- 2 tbsp olive oil for 5 minutes.
- Leave to cool slightly and add to the pumpkin mixture.
- Roughly puree (small pieces should remain).
- Finely chop the herbs and add with the spices. Fold in the flour.
- Rub your hands with water or olive oil and shape approx. 1 tbsp of the mixture into balls. If the mixture is too soft, place in the fridge briefly beforehand.
- Place on a baking tray lined with baking paper and sprinkle with sesame seeds.
- Bake in the oven at 180 °C top and bottom heat for 30-40 minutes. (The falafel can of course also be fried in oil, but we opted for the low-fat version).
- For the sour cream, mix all the ingredients together and season to taste.
- Lightly marinate the salad, add some of the pumpkin and sour cream dip and finish with the falafel.
Have fun trying out and enjoying.
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