Falafel With Aubergine Dip Recipe

Name: Falafel With Aubergine Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 aubergine; 2 tablespoons olive oil; 1 red pepper cut into small dice; 2 cloves garlic crushed; 2 7/8 tablespoons Flora Original pro.activ Light spread; 1/2 teaspoon ground cumin; 1 pinch paprika; 2 tablespoons fresh parsley chopped; 2 cups chickpeas can, drained; 1 onion small, finely chopped; 1 clove garlic crushed; 1 teaspoon ground cumin each, and coriander; 1 tablespoon herbs; 1 tablespoon flour; 1 tablespoon olive oil

Servings: persons

1 aubergine
2 tablespoons olive oil
1 red pepper cut into small dice
2 cloves garlic crushed
2 7/8 tablespoons Flora Original pro.activ Light spread
1/2 teaspoon ground cumin
1 pinch paprika
2 tablespoons fresh parsley chopped
2 cups chickpeas can, drained
1 onion small, finely chopped
1 clove garlic crushed
1 teaspoon ground cumin each, and coriander
1 tablespoon herbs
1 tablespoon flour
1 tablespoon olive oil

1
Preheat oven to 200u00b0C (180u00b0C fan oven) gas mark 6.
2
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.
3
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 pro.activ Light spread, spices and herbs.
4
Spoon out aubergine flesh, chop finely and add to bowl. Mix well and season to taste.
5
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.
6
Brush with the oil and bake in oven for 15 to 20 minutes.
7
Serve both the aubergine and falafel with salad, in pitta breads or with crudites. Both can be kept in the fridge for 2 to 3 days.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 aubergine, 2 tablespoons olive oil, 1 red pepper cut into small dice, 2 cloves garlic crushed, and more.

Yes, Falafel With Aubergine Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Falafel With Aubergine Dip

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