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RAINVILLE
Falafel with quinoa and pumpkin
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Ingredients
- 1 little bottle gourd
- 6 tablespoon olive oil
- 250 gram Quinoa
- 3 tablespoon fresh coriander
- 3 tablespoon flat leaf parsley
- 6 leaf iceberg lettuce
- 2 tray cress
- 40 gram watercress
- 2 lime
- 600 gram chickpea for the falafel
- 2 clove garlic for the falafel
- 1 Red pepper for the falafel
- 1 teaspoon turmeric for the falafel
- 1 teaspoon cumin powder (djinten) for the falafel
- 1 teaspoon coriander powder (ketoembar) for the falafel
- 1 teaspoon chili powder for the falafel
- 1 teaspoon sesame paste for the falafel
- 1 lime for the falafel
- 6 tablespoon flour for the falafel
- 3 tablespoon sesame paste for the dressing
- 4 tablespoon Greek yoghurt for the dressing
- 1 lime for the dressing
Directions
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Preheat the oven to 200ºC. Place the pumpkin in an oven dish and drizzle with 2 tablespoons of olive oil, salt and pepper. Roast the pumpkin in the middle of the oven for about 20 minutes.
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In the meantime, prepare the quinoa according to the instructions on the packaging.
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Mix all ingredients for the dressing with 6 tablespoons of water. Add another splash of water if the dressing is too thick. Season with salt and pepper and put the dressing in the fridge.
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Grind the falafel ingredients with 2 tablespoons of fresh coriander and 2 tablespoons fresh parsley, salt and pepper in a food processor until smooth. Form the mixture balls as big as a walnut.
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Heat the remaining olive oil in a frying pan and fry the falafel balls in about 5 minutes golden yellow and crunchy.
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Put a salad leaf with possibly some watercress on plates. Put some quinoa and pumpkin on it. Divide the falafel over it.
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Sprinkle with the remaining coriander and parsley. Spoon some yoghurt dressing and garnish with lime slices.
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Nutrition
495Calories
Sodium0% DV0g
Fat32% DV21g
Protein36% DV18g
Carbs17% DV51g
Fiber0% DV0g
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