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   These broccoli and pumpkin seeds falafel are so delicious and versatile. I love adding them to my Buddha bowls, eating as a snack or taking with me in the bento box! They have amazing flavor and so crispy on the outside while texture inside is so chunky yet soft. I really love them. And another positive side as well that they came together in 15 minutes so it makes a perfect working week dinner.

   If I bake them I usually throw on the next tray veggies that I’m fancy since I never can say no to roasted veggies. This time I went for smoky aubergine, dill carrots. cheesy broccoli and charred peppers! And let me tell you this combination was a bomb! 

Broccoli and pumpkin seeds falafel

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Dish
Servings 4 people

Ingredients
  

  • 300 grams cooked chickpeas
  • 1/4 head of broccoli stalk included
  • 1 shallot
  • 1 clove of galic
  • 1 bunch of coriander
  • 50 grams pumpkin seeds
  • 2 tbsp buckwheat flour(regular gluten free will work as well)
  • 1 lemon juice and zest
  • 3 tbsp nitritional yeast
  • 3 tbsp olive oil
  • Pinch of cayenne

Instructions
 

  • Chop broccoli and onion, transfer to the pan alongside with minced garlic, lemon zest, cayenne and pumpkin seeds and saute in olive oil until fragrant. Transfer it back to the food processor with the rest of the ingredients and pulse so everything comes together but the texture is still there.
  • Form falafels, refrigerate for an hour(preferable) or fry straight away on both sides till crispy and cooked through.
  • Form falafels, refrigerate for an hour(preferable) or fry straight away on both sides till crispy and cooked through.

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