Falafel with tomato and aubergine sauce and mint yoghurt recipe

Falafel with Tomato and Aubergine Sauce and Mint Yoghurt recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for falafel with tomato and aubergine sauce and mint yoghurt is a delicious and healthy Middle Eastern dish. The crispy falafel balls are made from a blend of chickpeas, herbs, and spices, and are served with a rich tomato and aubergine sauce. The refreshing mint yoghurt adds a creamy and tangy element to the dish. It's a perfect vegetarian option that is bursting with flavor and can be enjoyed as a main course or a tasty appetizer.

Keywords: falafel, tomato, aubergine, mint yoghurt, Middle Eastern

Falafel with tomato and aubergine sauce and mint yoghurt recipe details

Falafel with tomato and aubergine sauce and mint yoghurt recipe, recipe Rating: 4.9
Number of votes:142 

Ingredients

5 sprig(s)	parsley, chopped
2 large can(s)	chickpeas
2	onions, chopped
3 clove(s)	garlic, minced
1	egg yolk
1 tbsp	breadcrumbs
1 tbsp	flour
	salt and freshly ground black pepper
	ground cumin
	ground coriander
	ground cinnamon
400 g	aubergine, diced
2 tbsp	oil
2 large can(s)	peeled tomatoes
1 tbsp	instant vegetable stock
½ bunch(es)	mint, chopped
150 g	yoghurt
4 tbsp	milk
1 l	oil, for deep-frying

Instructions

Place the chickpeas into a blender and add 1 onion, 2 cloves garlic and the parsley. Process until smooth. Transfer into a bowl and stir in the egg yolk, breadcrumbs, flour, 1 teaspoon of salt and a pinch of cumin. Season with salt, pepper, coriander and cinnamon. Stir until well combined. Place into the fridge for 30 minutes.

In a pan, heat 2 tablespoons of oil. Fry the aubergine until soft and golden all around. Add the remaining onions and the garlic and cook for some more minutes. Pour in the tomatoes and bring to a boil. Add the instant stock and simmer for 10-12 minutes. Season to taste with salt and pepper.

Mix together the yoghurt with the milk and the mint. Season to taste with salt and pepper.

Take the chickpea mixture out of the fridge and shape into 12 falafel-balls. In a large saucepan, heat the oil to 180°C. Deep-fry the falafel for 5-6 minutes until golden brown. Drain on kitchen paper.

Serve the falafel hot with the sauce, the mint yoghurt and fresh white bread.

Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a