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recipe image Falafel with aubergine dip
Air-fryer

Falafel with aubergine dip

Middle Eastern meals are well known for their delicious flavours. This falafel with aubergine dip is a great light meal or starter.

Middle Eastern meals are well known for their delicious flavours. This falafel with aubergine dip is a great light meal or starter.

  • Cooking time25 minutes
  • Prep time25 minutes
  • DifficultyMedium
  • Servings4 portions
Dip
  • 40 g ProActiv Buttery
  • 1 aubergine
  • 2 tbsp olive oil
  • 1 red bell pepper
  • 2 garlic cloves crushed
  • 1 pinch paprika
  • 1/2 tsp ground cumin
  • 2 tbsp fresh parsley chopped
  • wholemeal pitta bread to serve
Falafel
  • 400 g tinned chickpeas drained
  • 1 small onion finely chopped
  • 1 clove garlic crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp dried mixed herbs
  • 1 tbsp flour
  • 1 tbsp olive oil
Method
  1. Preheat oven to 200°C/180°C Fan/Gas mark 6.
  2. For the aubergine dip, cut the aubergine in half lengthways, place on baking sheet and brush with oil. Roast in oven for 25 to 30 minutes.
  3. Grill the pepper until skin has blackened. Cool and then peel off skin. Remove seeds and finely chop flesh. Place in a bowl with garlic, ProActiv Buttery spread, spices and herbs.
  4. Spoon out aubergine flesh, chop finely and add to bowl. Mix well and season to taste.
  5. For the falafel, place all ingredients except for oil in a food processor and blend until smooth or the texture you prefer. Form the mix into small balls and flatten slightly.
  6. Brush with the oil and bake in oven for 15 to 20 minutes.
  7. Serve both the aubergine and falafel with salad, in pitta breads or with crudités. Both can be kept in the fridge for 2 to 3 days.
Method – Air Fryer
  1. Brush the halved aubergine with a little oil and air fry at 190°C for 18-20 minutes until soft.
  2. Air fry the whole pepper at 200°C for 10-12 minutes until the skin blackens; cool, peel, deseed and chop.
  3. Make the dip off the heat: grill the pepper until skin has blackened. Cool and then peel off skin. Remove seeds and finely chop flesh. Place in a bowl with garlic, ProActiv Buttery, spices and herbs. Spoon out aubergine flesh, chop finely and add to bowl. Mix well and season to taste.
  4. For the falafel, place all ingredients except for oil in a food processor and blend until smooth or the texture you prefer. Form the mix into small balls and flatten slightly.
  5. Brush with oil and air fry at 180°C for 12-15 minutes, turning halfway.
  6. Serve both the aubergine and falafel with salad, in pitta breads or with crudités. Both can be kept in the fridge for 2 to 3 days.

Nutritional info

Calories per PortionProtein g/PortionCarbs g/PortionFat g/PortionTotal Plant Sterols incl. naturally occurring CoFID values g/PortionAdded ProActiv Sterols only g/PortionTotal Total Plant Sterols Intake (% of 2g reference/person)*
4141251190.570.5428%