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Falafel with aubergine puree

Falafel with aubergine puree
Quantity Ingredient
1 tsp Back Powder
0,1 l Hot water
2 Onions
300 g Eggplant
1 tbsp Wheat Flour Type 405
2 tbsp Olive Oil
Pepper & Salt
4 Garlic cloves
Chili Powder
50 g Breadcrumbs flour
Cumin Powder
2 tbsp Lemon juice
1 cans Chick peas
20 g Tahina Sesame Paste
100 g Bulgur Wheat
4 tbsp Smooth parsley
3 Black olives
20 g Pine nuts

For falafel with aubergine puree, first pour bulgur into a bowl. Sprinkle with boiling water. Pour the chick peas into a blender jug. Coarsely dice onions and 2 garlic cloves and add. Add 2 tablespoons parsley and bulgur. Puree and season to taste. In a bowl mix flour with baking powder and breadcrumbs flour. Add falafel mass. Knead to a firm dough. Form little balls. Press slightly flat. Leave to rest in the fridge for 20 minutes. Heat the deep fryer to 180° C. Fry the falafel for 5 minutes. For the aubergine puree, peel and chop one aubergine. Heat the oil in a pan. Brown the eggplants. Press 2 garlic cloves through the garlic press and add. Season with salt and chilli powder. Allow to cool. Pour the aubergines into a mixing bowl. Add lemon juice. Mix to a creamy aubergine puree. Stir in the sesame paste. Cut 2 tablespoons parsley into fine strips. Mix into the puree. Serve the falafel with aubergine puree. Decorate with parsley, olives and pine nuts.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
505 kcal
62 g
16 g
19 g

(C)opyright by Marions Kochbuch