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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.
  • cookingtimeCooking time25 minutes
  • preparation timePrep time25 minutes
  • servingsServings4 portions
recipe image Falafel with aubergine dip

Ingredients

  • 40 gram Flora 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
  • pitta bread to serve
  • 400 grams 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

Nutritional facts

Energy (kcal)533 kcal
Energy (kJ)2238 kJ
Protein (g)16.4 g
Carbohydrate incl. fibre (g)36.8 g
Carbohydrate excl. fibre (g)69.0 g
Sugar (g)7.1 g
Fibre (g)8.9 g
Fat (g)19.3 g
Saturated fat (g)3.3 g
Unsaturated fat (g)10.3 g
Monounsaturated fat (g)8.1 g
Polyunsaturated fat (g)2.2 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)369 mg
Salt (g)1.13 g
Vitamin A (IU)935 IU
Vitamin C (mg)36.9 mg
Calcium (mg)101 mg
Iron (mg)3.31 mg
Potassium (mg)546 mg

Instructions

  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, Flora 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.