Baba Ganoush with Falafel
Baba Ganoush with Falafel is a classic Mediterranean combination. Baba Ganoush is a smoky, creamy eggplant dip made with tahini, garlic, and lemon juice. Falafel, on the other hand, are crunchy, protein-packed chickpea fritters that are deep-fried or baked. This dish is often served with fresh veggies, pickles, and pita bread, making it a wholesome and nutritious meal.
Nutrition Facts
Per serving
Energy
193 kcal
Protein
6 g
Carbs
25 g
Fat
9 g
Fiber
8 g
Ingredients
Lemon, juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Pepper, black
0.5 tsp (2.5g)
Egg Plant
1 small (200g)
Clove Garlic, Chopped
0.5 tbsp (7.5g)
Olive Oil
1 tsp (5g)
Cumin Powder
1 tsp (2g)
Fresh Parsley (chopped)
1 tbsp (5g)
Tahini
0.5 tbsp (7.5g)
Falafel
4 pieces (120g)
Instructions
Preparation
For falafel:
Soak chickpeas overnight and drain.
Preheat oven to 180°C.
Blend chickpeas, onion, garlic, green chili, parsley, cilantro, coriander, cumin, and salt in a food processor until crumbly.
Shape mixture into Tikki.
Place on an oiled baking tray and brush with oil.
Bake for 20-25 minutes, flipping halfway, until crispy and golden.
Serve hot!
Cooking Steps
Preheat the oven to 400°F (200°C).
Prick the eggplant with a fork in several places and place it on a baking sheet. Bake for 20-30 minutes until the skin is charred and the eggplant is soft.
Remove the eggplant from the oven and let it cool down for 10-15 minutes.
Cut the eggplant in half and scoop out the flesh into a bowl.
Add minced garlic, tahini, lemon juice, cumin powder, and salt to the bowl. Mix well.
Use a fork or a blender to mash the mixture until it is smooth and creamy.
Adjust the seasoning as per your taste.
Transfer the dip to a serving bowl and garnish with chopped parsley.
Serve the 1/4 cup Baba Ganoush with 2 Falafel tikkis .