Pumpkin falafel

Ingredients for 4 servings:

• 300 g pumpkin flesh
• 100 g carrot(s)
• 1 onion(s)
• 1 tsp spice mix, approx., e.g. Garam Masala
• 2 tbsp oil
• n. B. Salt
• 400 g chickpeas from the jar or can
• 2 garlic cloves
• 1 lime(s), juice
• 2 tbsp Harissa paste, approx. 1 – 2 tbsp
• e.g. chili pepper(s)
• some cumin powder
• n. B. Salt
• 30 g breadcrumbs, approx.

Instructions

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

Patties with chickpeas and pumpkin

Dice the peeled pumpkin, slice the carrots, and wedge the onion. Mix everything well with the spice mix, salt, and 2 tablespoons of oil, then spread out side by side in a shallow baking dish. Bake in a preheated oven at 225°C (top/bottom heat) until the vegetables are tender, stirring and turning two or three times. Depending on the variety and oven, this should take 20-30 minutes. Let the vegetables cool. Rinse the chickpeas in a sieve and drain well. Finely chop the garlic and chili pepper, if using. Blend the vegetables, chickpeas, and the remaining ingredients in a food processor; the mixture should still be slightly chunky. With moistened hands, form into balls and flatten. Place on a plate or platter and chill in the refrigerator for about 30 minutes. Heat a little oil in a pan and fry the patties for about 5 minutes on each side, until cooked through and lightly browned. Turn them carefully; they’re soft and break easily. Serve the patties with a dip and/or salad—a coleslaw, for example, would be a good choice.