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Eggplant Falafel
Using only 2 eggplants, I made this wonderful recipe. I also really love how easy it is to make, because usually you need to fry or bake the eggplants to use them, but I don’t want to do that —
I want something that is easier and simpler.
I surprised Aviv with a wonderful lunch — fresh and roasted vegetables, tahini, fried cauliflower and some pitas. It was so delicious — these falafel balls are a proof that you don’t need meat to make a great and tasty lunch.
I recommend skipping meat at least once a week — just grab some eggplants from the fridge and make delicious eggplant falafel instead.
20 Falafel balls
Ingredients:
2 large eggplants – 800 g
A medium onion, finely chopped
2 cloves garlic, chopped
1/3 bunch of finely chopped parsley
A third of a cup of breadcrumbs
Egg
A teaspoon of salt
A half teaspoon of pepper
A cup of breadcrumbs
A beaten egg
Preparation:
1. I promised a patent:
Boil a large pot of water and add a teaspoon of salt, cut the eggplants into small cubes and cook for about 15 minutes, filter and cool (do not touch boiling water), squeeze the eggplants well, remove all the liquid and chop finely.
2. Heat a frying pan with a tablespoon of oil, fry the onion and garlic until translucent and add to the eggplants, add egg, parsley, breadcrumbs and season.
3. Heat a frying pan with oil that should reach half the height of the balls, make balls the size of ping pong balls, dip in egg and coat with breadcrumbs, fry on all sides until golden brown and remove to absorbent paper.
4. Those who want to bake:
Prepare flat pancakes, preheat oven to 180 degrees, generously grease a baking sheet with baking paper, arrange the pancakes and bake for about 25 minutes, turn and bake for another 10 minutes.
