Oriental falafel meatball in tomato and eggplant vegetables
easy
60 mins
60 mins
Ingredients
- 5 Stem(s) flat leaf parsley
- 2 can(s) (425 ml each) Chickpeas
- 2 medium-sized onions
- 3 Garlic cloves
- 1 Egg yolk (size S)
- 1 TABLESPOON Breadcrumbs
- 1 TABLESPOON Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp Cumin
- 7-10 Tbsp Coriander
- 7-10 Tbsp Cinnamon
- 7-10 Tbsp Cayenne pepper
- 1 (approx. 400 g) Aubergine
- 2 TABLESPOONS Oil
- 2 can(s) (850 ml each) Tomatoes
- 1 TABLESPOON Instant vegetable stock
- 7-10 Tbsp Pepper
- 1 l oil for frying
- 1/2 potty Mint
- 150 g Whole milk yoghurt
- 4 TABLESPOONS Milk
Directions
- 1
Wash parsley, shake dry and chop. Drain chickpeas, rinse briefly and drain. Peel onions and garlic and chop finely. Finely mash the chickpeas, 1 onion, 2 garlic cloves and parsley.
- 2
Mix with egg yolk, breadcrumbs and flour, season with 1 teaspoon of salt and 1 pinch of cumin, coriander, cinnamon and cayenne pepper and chill. Clean, wash and cut the aubergine into pieces. Heat the oil in a pot.
- 3
Sauté the eggplant in it. Add 1 onion and 1 clove of garlic, fry and deglaze with tomatoes. Chop the tomatoes slightly. Bring to the boil, stir in broth. Season to taste with pepper and a little salt. Heat frying oil in a high pot to approx. 180 °C.
- 4
For the yoghurt sauce, wash mint, shake dry and, except for a little to garnish, pluck leaves from the stems and cut into fine strips. Mix yoghurt, milk and mint, season with salt and pepper.
- 5
Form about 12 meatballs from the falafel mixture. Bake in hot frying fat in portions for 4-5 minutes until golden brown. Drain on kitchen paper. Arrange the falafel meatballs in tomato and eggplant vegetables.
- 6
Add mint yoghurt. Flatbread tastes good with it.
Nutrition Facts
390 kcal
39 g
17 g
16 g
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