Baked pumpkin and saffron falafel with cucumber raita
The well-known Hokkaido pumpkin, imported to Europe from Japan, has a nutty, seedy flavor. The skin can be used without any problems (organic produce is best). It has a long shelf life.
Ingredients · Servings 4
- 500g Hokkaido pumpkin
- 1 red chili pepper
- 50 g breadcrumbs
- 1 No
- ½ tsp ground cumin and cayenne pepper
- 1 TL Safranfäden
- 2 EL Tahin (Sesampaste)
- 1-2 EL Honig
- Juice and grated zest of ½ organic lemon
- 1 clove of garlic
- Salt
- 500 ml sunflower oil for frying
- 1 Salad cucumber
- Salt
- 300g natural yogurt
- ½ tsp cumin
- 1 Msp Garam Masala
- 1 tbsp freshly chopped coriander and 1 tbsp mint
- 1 tsp finely grated ginger
Method · 45 min
- For the falafel, wash the pumpkin, halve it, and remove the seeds. Coarsely grate the halves. Halve the chili, remove the seeds, and finely dice it. Place both in a tall container. Add the breadcrumbs, egg, spices, tahini, honey, lemon juice, and grated zest. Blend everything together with an immersion blender until smooth. Peel and finely grate the garlic and mix it in. Season the mixture to taste with salt and let it rest for about 20 minutes.
- For the raita, peel the cucumber, halve it lengthwise, and remove the seeds. Coarsely grate the halves, salt them, and let them sit for 5–10 minutes. Squeeze the grated cucumber well in a sieve, mix it with natural yogurt, and season with cumin and garam masala. Stir in the herbs and ginger, and season to taste with salt.
- Using two tablespoons, form about 20 dumplings from the pumpkin dough and fry them in batches in hot oil for about 4 minutes until golden brown. Then drain them on kitchen paper and serve immediately with cucumber raita.
Wine recommendation from Jana Schellenberg
Vinho Verde, Portugal, shop.weinamlimit.de, €11.90.
The Alvarinho grapes grow on granite soils, and the wine impresses with its Mediterranean freshness and structure. Elegant with fine acidity and clear citrus aromas. Extremely drinkable; you won't want to stop.