Spinach Falafel with Oven Aubergines and Mint Yoghurt

Summary

Ingredients

For the falafel:

• 1 can chickpeas, 230 g drained weight
• 100 g spinach, frozen
• 1 small onion (s)
• 1 clove garlic
• 2 teaspoons parsley, dried
• 1 ½ tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon salt
• 0.5 teaspoon ½ cinnamon
• 1 teaspoon lemon juice
• 2 tablespoon flour
• 1 teaspoon Baking powder
• 1 pinch (s) pepper
• 1 handful sesame seeds
• 1 handful breadcrumbs
• 3 tablespoon oil

For the vegetables:

• 1 eggplant (s)
• 1 teaspoon salt
• 2 tablespoon olive oil
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ pepper
• 1 teaspoon rosemary, dried
• 1 small clove garlic

For the dip: (mint yogurt)

• 250 g yourt, approx.
• 5 sprigs mint, fresh
• 1 pinch (s) salt

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Instructions

1. Wash the eggplant and remove the ends. Cut the aubergine into slices about 1 cm thick. Salt the slices on both sides and lay them out side by side for at least 33 minutes.
2. Finely dice the garlic clove and mix with olive oil, salt, pepper and rosemary.
3. For the spinach falafel:
4. Drain the chickpeas and mash them with a fork or spoon. Defrost the spinach in the microwave. Finely dice the onion and the garlic clove.
5. Add spinach, onion, garlic and all other spices as well as lemon juice, flour and baking powder to the chickpea pulp and mix well. Shape the amount into about 8 - 12 small balls, turn them first in sesame seeds and then in breadcrumbs.
6. Preheat the oven to 140 ° C top / bottom heat.
7. Thoroughly rub the aubergine slices with kitchen paper, lay out baking paper on a tray and spread the spice oil on top. Bake the aubergines for about 30 minutes.
8. For the mint yogurt:
9. Read the mint leaves from the branches, cut them into very small pieces and add to the yoghurt. Season the dip with salt.
10. Heat the oil in a pan and fry the falafel on several sides until crispy.
11. Serve the falafel and aubergines hot with the yogurt sauce.
12. Pita bread goes very well with it. If you like, you can add fresh diced tomatoes, feta cheese and olives.
13. Good Appetite!

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