Falafel with quinoa and pumpkin

Name: falafel with quinoa and pumpkin
Total time: 40 min
Yield: 6
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

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.
In the meantime, prepare the quinoa according to the instructions on the packaging.
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.
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.
Heat the remaining olive oil in a frying pan and fry the falafel balls in about 5 minutes golden yellow and crunchy.
Put a salad leaf with possibly some watercress on plates. Put some quinoa and pumpkin on it. Divide the falafel over it.
Sprinkle with the remaining coriander and parsley. Spoon some yoghurt dressing and garnish with lime slices.