Falafel with Aubergine Dip

Falafel with Aubergine Dip | Healthy Snack Recipes - Flora ProActiv

Middle Eastern meals are well known for their health benefits with their selections of ingredients. The falafel with aubergine dip is a great light meal or starter.
  • 50 minutes
  • Prep time25 minutes
  • 4 portions
recipe image Falafel with Aubergine Dip


  • 1 aubergine
  • 2 tbsp olive oil
  • 1 red bell pepper finely diced
  • 2 cloves garlic crushed
  • 40 g Flora ProActiv buttery
  • pinch paprika
  • 1/2 tbsp ground cumin
  • 2 tbsp fresh parsley chopped
  • 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
  • pitta bread to serve

Nutritional facts

Energy (kcal)286 kcal
Energy (kJ)1197 kJ
Protein (g)8.7 g
Carbohydrate incl. fibre (g)36.1 g
Carbohydrate excl. fibre (g)26.8 g
Sugar (g)5.9 g
Fibre (g)9.4 g
Fat (g)13.1 g
Saturated fat (g)1.7 g
Unsaturated fat (g)10.4 g
Monounsaturated fat (g)8.2 g
Polyunsaturated fat (g)2.2 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)370 mg
Salt (g)0.92 g
Vitamin A (IU)918 IU
Vitamin C (mg)36.9 mg
Calcium (mg)85 mg
Iron (mg)3.15 mg
Potassium (mg)538 mg


  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.