INGREDIENTS FOR 4 PIECES:
For the pumpkin hummus:
- 100 g of roasted pumpkin
- 240 g cooked chickpeas (120 g dry)
- 60 g tahini (sesame seed cream)
- freshly squeezed lemon juice
- 1 clove of garlic (cleaned 5 g)
- half a cup of olive oil
- Himalayan salt, ground black pepper, and cumin to taste
For the chestnut hummus:
- 100 g of frozen, natural chestnut mass
- 240 g boiled chickpeas (120 g dry)
- 60 g tahini (sesame seed cream)
- freshly squeezed lemon juice
- garlic clove (cleaned 5 g)
- half a cup of olive oil
- Himalayan salt, ground black pepper, and cumin to taste
To decorate:
- olive oil
- chili flakes
For the patty ball:
- 100 g Bake-Free 1001 Falafel patty mixture
- 1 head of red onion (cleaned 135 g)
- 1 clove of garlic (cleaned 5 g)
- 120 g lukewarm water
- Himalayan salt, ground pepper, and cumin to taste
- coconut oil for baking
PREPARATION:
For the hummus, put the ingredients in a knife chopper and process them until creamy. Cut the red onion and garlic into small pieces for the patty balls. Mix all the ingredients and let it stand for 10 minutes. Form 24 dumplings out of it with wet hands and fry them in plenty of hot coconut oil on medium heat for about 4 minutes per side.
