فلافل بحبوب القرع ... من كتاب The BrainFood Cookbook by Angela Taylor

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فلافل بحبوب القرع ... من كتاب The BrainFood Cookbook by Angela Taylor

Pumpkin Seed Falafel
11⁄2 C. pumpkin seeds 1⁄2 t. sea salt
1 egg 1 small onion, chopped 1 clove of garlic, minced in garlic press 2 T. of fresh parsley, chopped 1⁄2 t. ground coriander 1⁄2 t. ground cumin 1⁄2 t. sea salt 1⁄4 t. pepper ghee for frying
Soak pumpkin seeds in salted water 8-12 hours. Rinse and drain well. Sprout for a while if you have time. Rinse and drain well again.
Grind seeds through Omega juicer with the “blank” plate. They will retain a bit of texture, which is good.
Mix ground seeds with remaining ingredients in stand mixer.
Pre-heat a skillet over medium heat and add ghee. Heat ghee until melted and shimmering. Drop blobs of thick batter (approx ping pong ball sized) into hot pan — I like to use a metal cookie scoop. Mash with spoon to form patties. Heat until bottom is slightly browned, then flip with metal spatula.
Drain on paper towels. Eat as-is, or with ripe avocado on the top, or dip into yogurt.
These hold together, so they will pack well if needed. - - - - - - - - - - - - - - - - - - - -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
If desired, serve lettuce wraps filled with falafel, sliced tomatoes and cucumbers. Drizzle with yogurt.