Cook the barley in 1 1/2 cups of water by boiling until the water is absorbed. Spread out on sheet tray to cool.
Combine the barley, breadcrumbs, flour, parsley, salt, thyme, black pepper, zucchini, carrots, garlic, onion and poblano. Mix thoroughly.
To finish: Grind the mixture in a meat grinder. Then fold in the pumpkin seeds. Make meatball-size balls and fry in the vegetable oil.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Leon's Full Service restaurant, Decatur, GA