Aubergine Falafel
If you’re after some truly delicious and authentic falafels try this aubergine falafel recipe. I used leftover baked aubergine, but you can just put an aubergine into the oven for 30 minutes, then scare out its flesh and create the batter. Serve the falafels stuffed in pitta with crispy salad or as nibbles with a dip (such ashummus). These falafels are perfect for family & friends get-togethers, picnics, parties and so on.
Ingredients
Method
- Soak the chickpeas overnight in a large bowl of water.
- Rub the aubergine with some olive oil and place it on a baking sheet. Roast in a preheated oven for about 25 minutes until soft, then let it cool. (This step can be done well in advance – but do keep the baked aubergine in the fridge until needed).
- Scrape the flesh out of the aubergine and discard the skin.
- In a mixing bowl, combine the drained chickpeas, aubergine, spices, tahini, garlic, herbs and chickpea flour. Season with salt and pepper (you can add a pinch of cayenne if you like).
- Put half of the mixture into a food processor and whiz, scraping down the sides of the food processor as necessary. When you get a textured mixture, resembling couscous, transfer it into a bowl. Repeat with the remaining chickpea mix, then combine well the two blends. Cover the bowl and chill for 2 hours (or place in the freezer for 20 minutes).
- Heat some grapeseed oil in a small, deep pan. The depth of the oil should be about 3 cm. Form the batter into small patties or balls and fry 4-5 at a time for about 2-3 minutes per side, or until golden brown. Add more oil to the pan as necessary.
- Transfer the falafels onto a plate, lined with paper kitchen towels.
- Serve the falafels warm or at room temperature.