Pumpkin curry falafel

Falafel

• »1 cup chickpeas soak in plenty of water during at least 7 hours, then rinse thoroughly
• »5 1/4 ounces Hokkaido pumpkins Steam until very soft, pour off water
• »1 onions (4 oz.) chop finely
• »2 garlic cloves Crush or chop
• »2 tbsp pumpkin seeds chop
• »1/2 organic lemons only the juice
• »1/2 bunch leaf parsley if required, a few additional coriander leaves roughly chop
• »1 tbsp curry, mild
• »1 tsp cumin
• »1 tsp salt
• » Pepper Freshly ground if required
• »1 tsp baking powder
• »5 1/2 tbsp flour e.g. chickpea flour (gluten-free) if required

Garnish

• »8 3/4 ounces natural greek yoghurt
• »1 lemons Wash and slice
• » Some parsley stalks

Falafel

1. Dabbing the chickpeas dry and grind them medium-fine to fine in the cutter. Place in a large bowl.

2. Mash the pumpkin finely with a fork and add to the chickpeas.

3. Add all the remaining ingredients and knead the mixture well by hand until it becomes a compact mass.

4. Shape the mixture into approx. 20-25 walnut-sized balls with moistened hands.

5. Fill the frying pan or roasting pot to 1/3 height with oil and heat. Place the falafels in portions with a skimmer and deep-fry for approx. 4-5 minutes until golden brown.

6. Take out, drain on kitchen paper.

Tip

1. Instead of deep-frying in oil, the falafel can also be fried in less oil or baked in the fan oven at 180 degrees for 20 minutes.