Crispy Falafel with grilled eggplant and hummus
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Here's how you do it:
Can be made on the grill instead of in a pan.
Heat a frying pan and pour a good amount of olive oil and a little salt. Slice the eggplant lengthwise and cut some grill lines on the inside of both halves (cubes). Place the eggplant inside down on the pan and let it cook for a while until golden. Then flip the two halves and cook on the other side.
Chickpeas, salt, olive oil, tahini, lemon juice, lemon zest, a dash of pepper, garlic and water are blended together into a delicious, creamy hummus.
Crispy Falafel is fried according to the instructions on the package.
Remove the stones from the dates and cut them into small pieces.
The dish is served on a plate with half an eggplant, hummus, Crispy Falafel, cherry tomatoes and garnished with dates, coriander, mint and lemon slices.
Enjoy!
Content:
Contents:
- Olive oil
- Salt: Salt
- 1 Eggplant
- Crispy Falafel
- Dates (a small handful)
- Cherry tomatoes (cut into quarters)
- Fresh mint (chopped)
- Fresh coriander
Hummus:
- 1 can of chickpeas
- 1 tsp. salt
- 6-8 tbsp. olive oil
- 2 tsp. tahini
- Juice of 0.5 lemon
- Lemon zest (about the size of the tip of your thumb)
- Ground pepper
- 1.5 tsp ground cumin
- 1-2 cloves of garlic
- 2 tbsp. tablespoons of water