Colorful autumn dish
Homemade pumpkin falafel on lamb’s lettuce with baked goat cheese
A crispy shell on the outside, a soft core with a spicy, nutty taste on the inside. This dish invites you to enjoy.
© alvarez / Getty Images
Cold autumn days invite you to experiment in the kitchen. How about a homemade pumpkin falafel, for example? Served on fine, nutty lamb’s lettuce with sweet figs and baked goat cheese – a meal for gourmets.
Autumn has officially arrived and while it is stormy and rainy outside, we make ourselves really comfortable at home. Warm dishes, autumn spices and seasonal recipes create the right atmosphere. Yes, autumn has something! In addition to cozy afternoons on the couch, walks in the golden autumn sun and pumpkin carving competitions, the upcoming season is ideal for trying out new dishes.
The absolute star of the autumn kitchen? The pumpkin, of course. The deep orange vegetables make their big appearance in soups, stews and even in cakes. As delicious as the pumpkin plant tastes prepared in the traditional way, it shows itself processed with chickpeas to deliciously juicy pumpkin falafel in a completely new form. Combined with fresh lamb’s lettuce, sweet figs and baked goat cheese, the result is a dish that couldn’t go better with autumn.
While the fine goat cheese literally melts on the tongue, the nutty pumpkin aroma beguiles our senses and develops together with sweet figs into a very special taste symbiosis, we dream of it – out of cold Germany, into the distant worlds of the Orient and occidents …
Enjoyment of the Orient: The Origin of Falafel
… The origin of the falafel can be found right here. This is eaten with preference in the Middle East and North Africa.
The exact time and place the falafel was made are not known, but they are believed to have been a few millennia ago. Some historians believe that the court originated in Egypt. Here the falafel is traditionally called “Ta’amia”, Coptic Christians are said to have prepared it as a meatless and at the same time nutritious food for the fasting days. Other historians, however, believe that the falafel originated in Lebanon or Palestine.
Wherever falafel came from, it quickly became a popular dish and spread to North Africa and the Middle East. At the end of the 19th century, the crispy balls found their way to Israel. Here they were particularly popular among Jewish immigrants with Eastern European roots who wanted to separate from their European influences and instead adapt the local customs of Palestine. The falafel – as a regional dish with Arab and Palestinian roots – was ideal for this. Reason why it is one of the national dishes of Israel today and why it is usually served with the mezze, the traditional Arabic starter buffet. Lots of food is served here in small portions so that all table guests can help themselves to them. The starters are usually eaten with some flatbread or grilled.
Falafel has only been known in Germany since the late 1980s and was introduced by immigrants of Arab origin. In the meantime, more and more Arabic and Turkish restaurants are offering the dish.
The preparation
Falafel in the true sense of the word is a deep-fried patty made from pureed beans or chickpeas, which are mixed with fresh herbs such as parsley and coriander, garlic and spring onions as well as spices such as salt, pepper and cumin. Shaped into balls or slices, the patties are then fried in hot oil. The result? A crispy shell and a soft core with a spicy, nutty taste.
In keeping with the season, we create the small, aromatic balls with pumpkin puree. This not only gives them a great consistency, but also puts us in an autumn mood. The nutty, fruity pumpkin harmonizes perfectly with the mild, nutty, slightly buttery taste of the chickpeas – almost as if it shouldn’t be otherwise.
Autumnal spices, nutty tahini
Instead of cumin, coriander and parsley, cinnamon, nutmeg and cloves complement the taste of the pumpkin falafel and bring autumn and winter mood into the kitchen. Unlike in the original recipe, however, the falafels are not deep-fried, instead they go to the oven. A wonderful roasted aroma is created, which is distributed throughout the apartment and makes the waiting time until consumption a real torture. Don’t worry, the falafel will never dry out despite the lack of an oil bath. The tahini ensures the moist consistency and underlines the fruity taste of the pumpkin with its slightly bitter, nutty note. Tahini is sesame mushrooms. Not only does it taste very aromatic and can be used in many ways, it is also very healthy. Sesame is rich in calcium, iron and magnesium, as well as vitamin B1, vitamin B2 and vitamin B6.
Lamb’s lettuce, figs and goat cheese
The autumn patties are ideal as a snack between meals, as a delicious filling in a pita pocket, in flatbread or in combination with a fresh salad. In keeping with the cold season, we use lamb’s lettuce. Due to its low sensitivity to frost, it is often harvested in the winter months and then offers a fresh alternative to the rather sparse range of vegetables. In addition, it complements the dish with its fine, nutty aroma, while the fruity-sweet note of the fig, on the other hand, ensures a harmonious finish. Complemented by the fine, sour aroma of baked goat cheese, it creates a dish for connoisseurs and gourmets.
By the way: The pumpkin falafel is even gluten-free and therefore also suitable for people with a gluten intolerance.
Recipe for homemade pumpkin falafel with lamb’s lettuce, figs and baked goat cheese
ingredients
For the falafel:
- 300 grams of pumpkin puree (homemade or from a glass)
- 250 grams of chickpeas, cooked
- 2 tablespoons of tahini
- 5 tablespoons chickpea flour (or other flour)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon of cinnamon
- ¼ teaspoon ground cloves
- 1/4 teaspoon of grated nutmeg
For the salad:
- 150 grams of lamb’s lettuce
- 1 handful of cocktail tomatoes
- 4 fresh figs
- 1 roll of goat cheese
- 5 tablespoons of olive oil
- 2 tablespoons of red balsamic vinegar
- 2 teaspoons of Dijon mustard
- 2 teaspoons of honey
preparation
- For the pumpkin falafel, preheat the oven to 200 degrees top and bottom heat. Puree the pumpkin puree together with the chickpeas and the tahini in a blender or with the hand blender to a sticky mass.
- Stir in the chickpea flour and spices and season to taste with the spices. If the mixture is too sticky, add a little more flour.
- Shape into small balls with damp hands and place on a baking sheet lined with baking paper. Bake in the preheated oven for 15 to 20 minutes.
- In the meantime, prepare the salad: Wash the lamb’s lettuce and cocktail tomatoes. Halve the cocktail tomatoes and place in a bowl with the lamb’s lettuce.
- For the salad dressing, mix olive oil, balsamic vinegar, mustard, honey with salt and pepper.
- Cut the goat cheese into four slices, place on a baking sheet lined with baking paper and place in the oven with the falafels. Bake until golden brown for about five minutes.
- Arrange the salad with the dressing. Take the warm falafel out of the oven and add them. Finally, arrange the baked goat cheese on the bed of lettuce.
- Serve immediately.