Gluten Free / Pumpkin / Recipes / Soup

Gluten Free, Roasted Pumpkin Soup

Prep time: 30 minutes
Cooking time: 30 minutes
Total time time: 60 minutes

Approximate Yield: 6 each, 6 to 8 ounce chicken breast

Kitchen equipment needed:
1 ea. chef knife, 1 ea. paring knife
1 ea. set of measuring spoons & measuring cups
1 ea. pair oven mitts
1 ea. Cuisinart for puree or food mill
1 ea. cutting board
1 ea. Large soup pot
1 ea. large mixing bowl
1 ea. metal spatula, 1 ea. metal tongs
4 ea. serving bowls

Ingredients:
2 each – 16 oz. can of chickpeas or garbanzo beans.
1 large, Onion minced
1 oz. can of roasted red peppers
3 cloves of garlic, roasted minced
4 tablespoons of fresh parsley, chopped
3 teaspoon fresh chopped cilantro
2 teaspoon cumin
1 teaspoon ground coriander
5 tablespoons Bezan flour (chickpea flour)
1 pinch kosher Salt (as needed to taste)
1 pinch Pepper (as needed to taste)
Oil for frying or deep fryers for frying

Directions
Step (1) Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add Bezan flour.

Step (2) Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls approximately 2 ounces each, about the size of a ping pong ball.

Step (3) Fry in 2 inches of oil at 350 degrees until golden brown or a deep fryer (5-7 minutes).Serve hot.

Serving Suggestion
Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, Yogurt fresh Dill sauce or, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

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