Grilled Aubergine
- 1 large aubergine, thinly sliced
- 15 ml olive oil
- 15 ml dukkah spice
Falafel
- 200 g (½ can) chickpeas, drained
- 30 ml chickpea flour, or all-purpose flour
- 220 g courgettes, grated
- 15 ml fresh parsley, chopped
- 5 ml mild curry powder
- Sea salt and freshly ground black pepper
For the coating
- 125 ml dried breadcrumbs
- 325 ml canola oil, for shallow frying
Serve with
- 4 cherry tomatoes, rinsed
Method
- To make the aubergine: Thinly slice the aubergines using a knife or a mandolin. Place on a plate or tray lined with kitchen paper. Brush each side with oil and sprinkle with the dukkha spice mixture.
- Heat a griddle pan on the stove until hot. Place the aubergine slices on the hot griddle and grill for about 1 minute on each side to create griddle lines. Place the slices on a clean plate lined with paper towel.
- To make the falafel balls: Place the chickpeas in a blender. Process until smooth. Place in a mixing bowl with the rest of the ingredients.
- Mix until well combined. Scoop spoonfuls, shape into small balls. Roll the balls in the breadcrumbs on a flat plate. Ensure each ball is well coated. Heat the oil in a small pan. You will know the heat is just right when you can drop in a breadcrumb and it floats to the top once dropped in the oil.
- Fry about 4 balls at a time until they are beautifully golden brown in colour. Place on a paper towel to drain off all the excess oil and allow it to cool enough to be able to handle.
- To assemble the falafel cocktail bites, skewer the falafel with the grilled aubergine and cherry tomato. Serve either homemade tomato relish of store-bought tomato relish.