Eggplant & Falafel Recipe
Make Eggplant & Falafel Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Falafel Ingredients
Eggplant Ingredients
Method
Falafel Preparation
- 1
Soak Chickpeas
Place the dried chickpeas in a bowl and cover them with water. Soak overnight (about 8 hours) until they are soft and have doubled in size.
- 2
Prepare Falafel Mixture
Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarsely blended but not pureed.
- 3
Form Falafel Balls
Transfer the mixture to a bowl and stir in the flour. Using your hands, form small balls or patties (about 1.5 inches in diameter).
- 4
Fry Falafel
Heat oil in a deep frying pan over medium heat. Once hot, carefully drop in the falafel balls in batches. Fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
Eggplant Preparation
- 5
Prepare Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplant into 1/2-inch thick rounds.
- 6
Season Eggplant
In a mixing bowl, toss the eggplant rounds with olive oil, salt, black pepper, and garlic powder until evenly coated.
- 7
Roast Eggplant
Arrange the seasoned eggplant on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and golden.
