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Falafel with Roasted Eggplant & Tomato Salad

  By JustGreen  , ,     , ,

May 12, 2016

Ever since I had those mung bean falafels at the Organic Produce Cafe, I've been thinking about making falafel myself. I eat chickpeas quite often, and always prefer using the dried chickpeas to the canned ones. The canned stuff just doesn't have the right texture! So these falafels didn't end up being the mung bean version (but I'm sure I'll return to that later), but they taste equally delicious.

Chickpeas are a great source of protein for especially all those who follow a vegetarian diet, and they are incredibly versatile! You can have them in patties like these ones, in salads, you can roast them spiced and have them as snacks, you can add them into stews or curries, and the list goes on! And they go so well with a lot of spices like cumin (which I love), turmeric, coriander, garam masala, etc etc.

The roasted eggplant and tomato salad is such a nice addition as I wanted to make something a bit more wholesome to go with the falafels. I actually really like sumac, and if you haven't yet tried this spice, I urge you to give it ago!

  • Prep: 1 hr
  • Cook: 1 hr
  • Yields: 2 servings

Directions

1Preheat the oven to 200C. Place the eggplant and the tomato on a roasting tin lined with baking paper.

2Massage the vegetable pieces with olive oil. Roast in oven for 15 minutes or until brown and beginning to soften. Leave to cool.

3Place the chickpeas in a medium saucepan, cover with water and bring to boil.

4Turn the heat down and let simmer for 5-7 minutes or until just beginning to tenderise.

5Take off the heat and drain. Let cool slightly.

6Place the chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, lemon zest and juice in a food processor and process until smooth.

7Divide the mixture into small portions (8-10) and shape into patties.

8Place the patties on a baking tray lined with baking paper and brush with some olive oil.

9Bake in the oven until golden brown, about 15 minutes turning them halfway through cooking.

10Place the Spanish onion, rocket, mint, parsley and the cooled down eggplant and tomato in a large bowl.

11Add the sumac, salt, pepper, lemon olive oil and vinegar and toss well to coat.

12Arrange the salad on a plate with the falafel and serve with a dollop of yoghurt.

Credit to http://www.scandifoodie.blogspot.com.au/

Ingredients

chickpeas

165g dried organic chickpeas, soaked in fresh water overnight, and drained well

1 small organic brown onion, chopped

1 organic garlic clove, chopped

1/2 cup flat-leaf organic parsley

zest of one organic lemon, finely grated

2 tbs fresh organic lemon juice

1 tsp ground organic cumin

1 tsp ground organic coriander

1/2 tsp no added aluminium baking powder

eggplant

1 large organic eggplant (aubergine), cut into 2,5 cm chunks

2 organic tomatoes, cut into wedges

organic extra virgin cold-pressed olive oil

others

big handful of organic rocket, washed

1/2 organic Spanish onion, finely sliced

1/2 cup fresh organic mint leaves

1/3 cup flat-leaf organic parsley

1/4 tsp organic sumac

1 tbs orgainc lemon olive oil (or organic extra virgin cold-pressed olive oil and lemon juice)

1 tbs organic red wine vinegar

tiny pinch of himalayan pink salt

freshly ground organic pepper

1/2 cup organic fat-free yoghurt, to serve

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