Roasted Pumpkin and Basil
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Notes
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Ingredients
| FALAFEL MIXTURE | ||
| Chickpeas | ||
| Fava beans | ||
| Coriander, chopped | ||
| Spring onion (green part only), chopped | ||
| Parsley, chopped | ||
| Cumin powder | ||
| Coriander ground | ||
| Baking powder | ||
| Garlic mash | ||
| Salt | ||
| Pepper | ||
| Pumpkin, diced | ||
| Pumpkin seeds without skin | ||
| Basil leaves | ||
| Vegetable frying oil | ||
| Tahina sauce |
Preparation
Falafel Mixture
- Soak the chickpeas and face beans overnight.
- Drain and rinse them in a sieve till water passing through is clear.
- Put chickpeas, fava beans, coriander, spring onions, garlic and parsley in food processor.
- Blend it in medium speed until semi-smooth.
- Season with cumin, coriander, salt and pepper.
- Stir baking powder into the mixture, before frying it.
- Heat the oil to 325-350°F.
- Falafel can be made and fried by hand also.
- Using a special equipment which is flat round in shape.
- Press the mixture on top and dip it in crushed pumpkin seeds.
- Slowly leave in hot oil, when it pops up remove and drain on a kitchen paper.
- Serve with Tahina sauce.
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Roasted Pumpkin and Basil
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