Recipe: ‘Baked Eggplant Falafel’

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.

Want some sauce for your eggplant falafel? Try our Mashed Eggplants or Mashed Eggplants Pakistani Style dips.

This recipe was taken from M+E008: Leise im Kran – Welding Sessions.

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