• Shopping List
• Meal Planner

Baked falafel with roasted eggplant salad

Ingredients

• 165g (3/4 cup) dried chickpeas
• 1 small brown onion, halved, finely chopped
• 2 garlic cloves, crushed
• 1/3 cup firmly packed fresh continental parsley leaves
• 1/3 cup firmly packed fresh coriander leaves
• 2 teaspoons finely grated lemon rind
• 1 teaspoon fresh lemon juice
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon baking powder
• 1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
• 3 ripe egg tomatoes, each tomato cut into 6 wedges
• Olive oil spray
• 1 bunch rocket, ends trimmed, washed, dried, leaves torn
• 1 small red onion, halved, thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 teaspoon sumac
• 130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)
• Freshly ground black pepper

Get the App

Never Lose Track of Your Favorite Recipes.

Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.

Get the Free iOS App