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Falafel with quinoa and pumpkin
 
 
6 ServingsPTM40 min

Falafel with quinoa and pumpkin


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Directions

  1. 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.
  2. In the meantime, prepare the quinoa according to the instructions on the packaging.
  3. 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.
  4. 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.
  5. Heat the remaining olive oil in a frying pan and fry the falafel balls in about 5 minutes golden yellow and crunchy.
  6. Put a salad leaf with possibly some watercress on plates. Put some quinoa and pumpkin on it. Divide the falafel over it.
  7. 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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