I always loved the mint meatballs from my mother. Honestly, they were very good. I also shared the recipe here. But I no longer eat meat, although I don’t miss me at all, her meatballs with mint are the exception. I wanted to find a “meatball” alternative to accompany fresh salads for summer or simple as tabbouleh like here.
I carried my research on various small blogs to find the solution! Delicious falafels with eggplant and mint. They are really good and so simple to reproduce! You’ll see it’s perfect. As I had too prepared, I froze the rest, it remains for me to thaw and fry! And of course, it’s VEGAN !!
Eggplant and mint Falafels
For 16 falafels
Vegan / Vegetarian / Gluten free
Preparation time : 15 minutes / Cooking time : 30 minutes
1 can of chickpeas (or 1 1/2 cup of cooked chickpeas)
3 tbsp tahini (sesame paste)
1/2 tablespoon dried coriander
1/2 cup chickpeas flour
3 cloves of garlic
1/2 cup fresh parsley
1/2 cup fresh mint
1/2 cup of the grape seed oil
1 tbsp olive hilum
salt and pepper
Cut the eggplant into cubes and cook them with steam for 10 minutes.
Preheat oven to 180°C (350°F).
In a food processor, mix the chickpeas, tahini, grape seed oil, cilantro, parsley, mint, eggplant cubes and garlic cloves. Blend until smooth.
Line a baking tray with parchment paper. Using an ice cream scoop, form balls and spread them on the baking tray. Bake 10 minutes. Then return falafel and re-bake for 10 more minutes.
Remove from oven and cook the falafel in a hot pan with 1 tbsp olive oil for 5-10 minutes. They should be golden on each side.
Serve! Delicious with tabbouleh or salad. Can also be a summer appetizer idea!