As LEISE IM KRAN’s debut tape ‘Welding Sessions’ has long been sold out, we decided to start our recipe section with the recipe that came with it: Our take on falafel, well, eggplant falafel, of course!
- 500g eggplant, cut into 2cm pieces
- 1 can chick peas, drained
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 50-100g fresh parsley, chopped
- 100g breadcrumbs
- spices (as you prefer)
Heat olive oil in a pan, add eggplant and 60ml water. Season with salt and pepper, cook and stir 10–15min until tender. Combine eggplant, drained chick peas, chopped onion and garlic, parsley in a large bowl, mix thoroughly and blenderize roughly. Mix in breadcrumbs, season with salt, pepper and preferred spices, e.g. coriander, cumin, cardamom, etc. Form little balls, place on a baking sheet and bake in preheated oven at 200°C until firm and browned. This takes about 30 minutes.
This recipe was taken from M+E008: Leise im Kran – Welding Sessions.