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🍽️ Creamy Pumpkin Hummus with Crispy Falafel and Crunchy Coleslaw

745 kcal · 30 min · 4 servings

Ingredients

• white beans in the can 400 g
• Hokkaido pumpkin 500 g
• garlic cloves 2 pcs.
• lemons 1 pcs.
• sesame paste tahini 3 tbsp
• cinnamon pinch
• chili flakes pinch
• sunflower oil 3 tbsp
• falafel 200 g
• savoy cabbage 200 g
• red cabbage, fresh 200 g
• carrots 200 g
• sugar 1 tsp
• pears 1 pcs.
• vegan shepherd's delight 150 g
• oranges 0.5 pcs.
• olive oil 3 tbsp
• white wine vinegar 2 tbsp
• salt pinch
• pepper, black ground pinch
• mustard 1 tsp
• pumpkin seeds 1 tbsp
• parsley, fresh 15 g
• pomegranate 0.5 pcs.

Instructions

1. 1. Pour the white beans into a colander and rinse them thoroughly with cold water.
2. 2. Wash the pumpkin, cut off the ends, halve it, and remove the seeds with a spoon.
3. 3. Cut the pumpkin halves into pieces approximately 3 cm in size.
4. 4. Place the pumpkin pieces in boiling salted water and cook them until soft for 15 minutes.
5. 5. Add the drained beans to the pumpkin for the last 5 minutes of cooking time.
6. 6. Drain the beans and pumpkin and return them to the pot.
7. 7. Peel the garlic and chop it roughly.
8. 8. Wash the lemon under hot water, finely grate about 1 teaspoon of zest, and halve the fruit.
9. 9. Squeeze the juice from the lemon halves.
10. 10. Add tahini, the chopped garlic, and the lemon juice to the pumpkin.
11. 11. Blend the mixture finely using a hand blender.
12. 12. If the mixture is too thick, add a little cold water.
13. 13. Add the lemon zest, salt, cinnamon, and chili flakes.
14. 14. Season the hummus mixture to taste with the spices.
15. 15. Heat oil in a frying pan.
16. 16. Fry the falafel balls until crispy on each side for about 3 to 4 minutes.
17. 17. Remove the stems and outer leaves from the savoy cabbage and red cabbage.
18. 18. Cut the vegetables into thin strips.
19. 19. Wash the carrot, peel it, and grate it coarsely.
20. 20. Place the cut vegetables and grated carrot into a bowl.
21. 21. Mix the vegetables with salt and sugar and knead them well.
22. 22. Let the seasoned salad sit for about 10 minutes.
23. 23. Wash the pear, quarter it, and remove the core.
24. 24. Cut the pear pieces into thin sticks.
25. 25. Crumble the fresh cheese (Hirtengenuss) into small pieces.
26. 26. Squeeze the orange.
27. 27. Whisk the orange juice with olive oil, vinegar, mustard, salt, and pepper to make a dressing.
28. 28. Add the dressing, the pear sticks, and the crumbled fresh cheese to the coleslaw.
29. 29. Mix everything well and season the salad to taste.
30. 30. Roughly chop the pumpkin seeds and the parsley.
31. 31. Remove the seeds from the pomegranate.
32. 32. Sprinkle the pumpkin seeds, parsley, and pomegranate seeds over the coleslaw before serving.
33. 33. Plate the pumpkin hummus with the falafel balls and the coleslaw.
34. 34. Enjoy your meal!

Nutrition per serving

• kcal: 745
• Protein: 29 g · Fett/Fat: 38 g · Carbs: 82 g