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Baked falafel with roasted eggplant salad
Baked falafel with roasted eggplant salad
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Create flavorful spiced falafel balls paired with roasted eggplant for a delicious vegetarian feast.
Ingredients:
  • 165g (3/4 cup) dried chickpeas
  • 1 small brown onion, halved, finely chopped
  • 82.50 ml firmly packed fresh continental parsley leaves
  • 82.50 ml firmly packed fresh coriander leaves
  • 2 tsp finely grated lemon rind
  • 5.30 gm fresh lemon juice
  • 1 tsp ground coriander
  • 2.50 gm ground cumin
  • 2.00 gm baking powder
  • 1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
  • 3 ripe egg tomatoes, each tomato cut into 6 wedges
  • Olive oil spray
  • 1 bunch rocket, ends trimmed, washed, dried, leaves torn
  • 1 small red onion, halved, thinly sliced
  • 62.50 ml fresh mint leaves
  • 1/4 tsp sumac
  • 130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)
  • Freshly ground black pepper
Instructions:
  • In a large bowl, cover the chickpeas with cold water and let them soak overnight. Drain well before using.
  • Preheat your oven to 200°C. Combine chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin, and baking powder in a food processor. Blend until smooth, pausing to scrape down the sides of the bowl. Allow the mixture to rest for 30 minutes for the flavors to enhance.
  • Preheat your oven to 200°C and line 2 baking trays with non-stick baking paper. Place the eggplant on one tray and the tomato on the other. Lightly spray them both with olive oil. Bake for 25 minutes until golden brown and tender. Remove from oven and increase the temperature to 220°C.
  • Prepare a baking tray with non-stick baking paper. Shape the chickpea mixture into 12 equal balls, gently flatten them, and arrange on the tray. Lightly coat with olive oil spray. Bake in the oven for 15 minutes, flipping halfway, until they turn light golden brown.
  • Combine rocket, red onion, mint, sumac, roasted eggplant, and roasted tomato in a large bowl. Gently toss to mix well. Divide the salad among shallow serving bowls, top with baked falafel, a dollop of yogurt, season with pepper, and serve promptly.

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