Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Pita bread with pompoentajine and falafel
 
 
4 ServingsPTM35 min

Pita bread with pompoentajine and falafel


Pumpkin stew with falafel in a pita bread

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Halve the pumpkin and cut into pieces. Remove the seeds and stringy inside.
  2. Slice the onion in rings and the garlic.
  3. Heat the butter in the frying pan (or tajine) and fry the onion and garlic for 3 minutes. Add the pumpkin, ras el hanout and raisins and cook for 3 minutes.
  4. Add the water and bring to the boil. Leave the lid on the pan for about 20 minutes on medium heat.
  5. Change regularly. Drain the chickpeas and add after 10 minutes. Season with pepper and salt.
  6. Heat the oil in a frying pan and fry the falafel in 4 min. Around golden brown.
  7. Heat the pita bread according to the instructions on the package. Cut the bread rolls open and divide the lettuce, pompoentajine and falafel.


Nutrition

620Calories
Sodium0% DV1.070mg
Fat26% DV17g
Protein40% DV20g
Carbs30% DV89g
Fiber60% DV15g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407