Falafel with Tomato and Aubergine Sauce and Mint Yoghurt

Spicy Middle East chickpea balls

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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
¹/₂ bunch(es)	mint, chopped
150 g	yoghurt
4 tbsp	milk
1 l	oil, for deep-frying

Method

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

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.