Pita bread with pompoentajine and falafel

Name: pita bread with pompoentajine and falafel
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 fresh pumpkin; 1,5 Red onion; 1 toe garlic; 20 g unsalted butter or margarine; 1 tl ras el hanout spices melange; 3 el raisins; 250 ml tap water; 350 g chickpeas in pot; 1 el traditional olive oil; 250 g falafel Balls; 8 pita bread; 100 g head of iceberg lettuce

Pumpkin stew with falafel in a pita bread

Ingredients

Directions

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

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Nutrition

620Calories

Sodium0% DV1.070mg

Fat26% DV17g

Protein40% DV20g

Carbs30% DV89g

Fiber60% DV15g

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