Filter
Reset
Sort ByRelevance
CourtneyLyn
Pita bread with pompoentajine and falafel
Pumpkin stew with falafel in a pita bread
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
15 minMain dishmultigrain rice, asparagus broccoli, lime, Red pepper, Japanese soy sauce, sesame oil, fresh coriander, ready-to-eat avocado, tuna pieces in water, roasted sesame seeds,rice salad with tuna and asparagus broccoli -
35 minMain dishfresh white asparagus, romatomat, Red onion, Greek olive oil, Red wine vinegar, Mediterranean herbs, salmon fillet, white cheese,salmon packages with asparagus and white cheese -
30 minMain dishchickpea, self-raising flour, minced beef, garlic, cumin seed, coriander, sambal, olive oil, head of iceberg lettuce, sesame seed paste, Greek yoghurt, lemon juice,part-time veggie pita -
35 minMain dishWhite bread, Full Milk, paprika, medium sized egg, curry powder, French mustard, salt, minced beef, onion,oven meatballs
Nutrition
620Calories
Sodium0% DV1.070mg
Fat26% DV17g
Protein40% DV20g
Carbs30% DV89g
Fiber60% DV15g
Loved it