Oven-baked pumpkin and chickpea balls

Ingredients for 3 servings:

• 500 g Hokkaido pumpkin(s)
• 1 can chickpeas, approx. 250 g
• 2 tbsp oil
• ½ pack of baking powder
• 2 garlic cloves
• 1 bunch of parsley
• 1 tsp coriander
• 1 tsp cumin
• 2 tsp lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 55 minutes

Falafel, vegan, egg-free, lactose-free

Preheat the oven to 200°C. Wash, deseed, and slice the pumpkin. Arrange on a baking sheet lined with parchment paper, brush with 1 tablespoon of olive oil, and season with salt and pepper. Bake in the oven for about 35 minutes, until the pumpkin pieces are very soft. Alternatively, heat in the microwave for about 20 minutes. Remove from the oven and let cool. Roughly chop the parsley and press the garlic cloves. Blend all ingredients in a blender or with a hand blender until you get a paste. A potato masher will also work in a pinch. Let the paste rest in the refrigerator for 30 minutes. Line a baking sheet with parchment paper. Using a tablespoon, scoop out a small amount of dough and shape into balls. Arrange on the baking sheet and drizzle with the remaining olive oil. Bake the falafel for 15-20 minutes at 200°C until golden brown. Makes about 15 falafel.