Like I told you on my post yesterday, you’ll be seeing many recipes where I will use some of the coconut products I got from Let’s Do…Organic, and this is not the exception!
I was wondering what I could do using coconut flour for a savory dish. I already have many ideas for sweet goodies, but I was really asking myself what do with it and with what I had on hand. Then, I don’t know why, this image of pumpkin or sweet potato with coconut flour came to my head and I though, well let’s make something with that. I started playing in my kitchen and that’s how this super easy, semi-raw or all raw recipe came to exist!
There’s nothing I love more than experimenting and playing with ingredients. It’s the most relaxing, fun and most of the time my favorite thing to do on any ordinary day. But that’s just me. And I love it!
The “falafels” are obviously very different than the real falafels, but the overall final plate is delicious! The sauce, the spices in the pumpkin-coconut balls and the freshness of spinach and zucchini is amazing!
Gastrawnomica’s Pumpkin-Coconut “Falafel” Balls
Makes 5-7 small balls
200 grs butternut squash or pumpkin, pureed (steamed or raw)
2 1/2 full Tbsp coconut flour (around 40 grs)
1 full tsp curry powder
3 Tbsp parsley leaves
1 tsp herbes de provence
1 small onion, steamed or raw
1 small garlic, diced (optional)
5-6 Tbsp water
1/4 cup tahini
1 lemon juice
Water if needed
1 zucchini, peeled or spiralized
Put your squash/pumpkin in food processor and make a puree, I steamed mine first, but if you want it raw, keep pulsing until completely mashed. Add the rest of the ingredients except water. You’ll start noticing it becomes like a paste, but it’s not sticky enough to make balls. Start by adding 3 Tbsp of water and mix again. Keep adding one Tbsp at a time, making sure it isn’t to wet. You won’t need more than recipe says. Leave in the freezer for 5 min.
For the sauce you simply need to put tahini and lemon juice on a blender, or mix by hand. Add a little bit of water, depending on how thick thin you want your sauce to be. And feel free to add sea salt if you’re not eat to eat salt free.
Remove mixture from freezer. Using your hands, shape and make small balls. Serve on a plate with a bed of spinach and put zucchini in the center. Top with tahini sauce and enjoy right away!