1.Prepare the Eggplant:
a. Preheat the oven to 400°F (200°C).
b. Arrange the diced eggplant on a baking sheet lined
with parchment paper.
c. Drizzle with a small amount of olive oil and roast for
20-25 minutes until tender and slightly caramelized.
Allow the eggplant to cool.
2.Prepare the Eggplant Falafel:
a. Drain the soaked chickpeas and pat them dry.
b. In a food processor, combine chickpeas, roasted
eggplant, onion, garlic, parsley, cilantro, cumin,
coriander, black pepper, paprika, and salt. Pulse until
the mixture is finely ground but not a paste. The
eggplant will add a creamy texture to the falafel mix.
Scrape down the sides as needed.
c. Add baking powder and flour to the mixture. Pulse a
few more times until everything is well combined.
d. Transfer the mixture to a bowl, cover, and refrigerate
for at least 1 hour.
e. Form the falafel mixture into small balls or patties.
f. Frying Method: Heat oil in a deep pan over medium
heat. Fry the falafel until golden brown and crispy on
all sides. Remove and drain on a paper towel.
g. Baking Method: Preheat the oven to 375°F (190°C).
Place the falafel on a baking sheet lined with
parchment paper. Brush lightly with oil and bake for
20-25 minutes, flipping halfway through, until golden
brown.
3.Assemble the Sandwich/Salad:
a. For the Sandwich: Open the pita bread to create a
pocket. Stuff with mixed greens, eggplant falafel,
sliced tomatoes, cucumbers, red onions, and pickles
if desired. Drizzle with tahini sauce or spread
hummus inside the pita. Squeeze a lemon wedge
over the top for extra flavor.
b. For the Salad: Arrange mixed greens on a plate. Top
with sliced tomatoes, cucumbers, red onions, and
eggplant falafel. Drizzle with tahini sauce or dollop
hummus on top. Serve with lemon wedges on the
side.
Serve immediately while the eggplant falafel is warm and
crispy. Enjoy this flavorful and nutritious eggplant-enhanced
falafel sandwich or salad!
