Falafel with aubergine dip
Preparation time: 25 minutes
Cooking time: 25 minutes
Serves: 4
Nutrition: Per serving
Energy
439 Kcal
Fat
18.6g
Saturates
3g
Sugars
5.4g
Salt
0.4g
Middle Eastern meals are well known for their delicious flavours. Try this falafel with aubergine dip as a great light meal or starter.
Ingredients
Dip
40 gram Flora ProActiv Buttery
1 aubergine
2 tbsp olive oil
1 red bell pepper
2 garlic cloves crushed
1 pinch paprika
1/2 tsp ground cumin
2 tbsp fresh parsley chopped
4 pitta bread to serve
Falafel
400g tinned chickpeas drained
1 small onion finely chopped
1 clove garlic crushed
1 tsp ground cumin
1 tsp ground coriander
1 tbsp dried mixed herbs
1 tbsp flour
1 tbsp olive oil
Method
Preheat oven to 200°C/180°C Fan/Gas mark 6.
For the aubergine dip, cut the aubergine in half lengthways, place on baking sheet and brush with oil. Roast in oven for 25 to 30 minutes.
Grill the pepper until skin has blackened. Cool and then peel off skin. Remove seeds and finely chop flesh. Place in a bowl with garlic, Flora ProActiv Buttery spread, spices and herbs.
Spoon out aubergine flesh, chop finely and add to bowl. Mix well and season to taste.
For the falafel, place all ingredients except for oil in a food processor and blend until smooth or the texture you prefer. Form the mix into small balls and flatten slightly.
Brush with the oil and bake in oven for 15 to 20 minutes.
Serve both the aubergine and falafel with salad, in pitta breads or with crudités. Both can be kept in the fridge for 2 to 3 days.
