When I started cooking, sandwiches and toasts were my favorite recipes in which I could leave room for my creativity. The possibilities were endless and the new wave of street food trends inspired me to go beyond the classics. To reconnect with my “beginnings” as a foodie I wanted to share a recipe that I developed at the beginning of autumn. Squash being the star food of the season, I thought it would be interesting to bring it in a sandwich. My recipe could be considered as a vegetarian and a bit healthier Kebab. I was defintently inspired my the alsatian version of the kebabs here in which we can find red cabbages.
The main part of my new age veggie kebab is the pumpkin Falafel. They are accompanied by some feta, coriander and pomegranate. If you prefer to avoid bread you can also incorporate these falafels in a salad or a bowl with quinoa and some sauce. You can even make a buch of these falafels and freeze them, and put a few and your lunchbox now and then.
Ingredients (6 pitas):
- 250 g Chickpea flour (approximately)
- 1/2 Pumpkin or squash
- 3 Cs Flax seed
- Olive oil
- 1/2 Red cabbage
- 1 Lemon
- 1 Pomegrenate (grained)
- Feta cheese
- 2 Carrots
- Some green olives
- 10 Coriander leafs
Cut the pumpkin into cubes, and put them in a baking dish.
Add four-spice and olive oil, salt and pepper.
Bake for 20 minutes at 180 ° c.
Once the pumpkin has become soft, it’s ready. Crush them into puree.
Add flour and flax seeds gradually, mix until dough is no longer too sticky.
Form balls with your fingers or with two spoons.
In a frying pan fry the falafels with olive oil.
Garnish your warm bread with pumpkin Falafel, carrots and red cabbage (you can marinate these in lemon juice for a few hours first).
Then add feta, sprouts, pomegranate and other colorful veggies of your choice.
Good appetite to all. We would love to hear your ideas on other ways to accompany these falafels!