Cut the pumpkin flesh into small pieces, drizzle with a little oil and bake in a preheated oven at 180 degrees for around 35 minutes until soft.
Perfect for autumn: Pumpkin falafel with BIO pumpkin seed protein, a recipe by Michaela Mayr.
Ingredients
| 12 Balls | |
| 500 g | Pumpkin flesh |
| 2 | Red onion |
| 1 | Garlic clove |
| 1,5 Tbsp | Tahini |
| 1/2 | Lemon |
| 50 g | BIO Pumpkin Seed Protein |
| 1 Can | Chickpeas (265 g drained weight) |
| Pinch | Salt, pepper, cumin, chilli |
| Flour |
Gallery
Preparation
Michaela Mayr
“The balanced recipes of a young woman who understands nutrition as an elementary building block for physical and mental well-being.”
On her blog, the qualified nutrition trainer conveys the importance of nutrition not only on a physical but also on a mental level. Her posts with comprehensive information and balanced recipes support your healthy lifestyle.”
Payment Methods
