Eggplant Falafels with Tzatziki Sauce

Homemade falafels can be tricky to get right. This recipe took us ages to perfect, but we’ve finally nailed it. Roasted chunks of eggplant mixed with smoky paprika, cumin and coriander create a falafel full of Middle Eastern flavours. The tzatziki adds a refreshing element, which goes beautifully with these pungent tastes. Leftover falafels can be frozen.

Tzatziki

¾ cup coconut yoghurt

½ cucumber (½ grated and ½ small dice) juice of ½ lemon small handful fresh dill

2 cloves garlic, crushed extra virgin olive oil salt black pepper

Eggplant falafels

2 small/medium-sized eggplants, peeled and chopped into cubes

2 tbsp coconut oil, melted

½ tsp ground coriander

½ tsp ground cumin

½ tsp ground

smoked paprika

1 x 400g can chickpeas, rinsed and drained (you can also use canned cannellini beans or butter beans)

¼ cup tahini paste

3 cloves of garlic, crushed

1 handful each fresh coriander and mint, chopped zest of

1 lemon

½ cup chickpea flour

2 pinches sea salt black pepper coconut oil, to cook

Prepare the tzatziki by combining all ingredients in a bowl and stirring until well combined. Cover and place in the refrigerator.

Preheat the oven to 180ºC. Toss the eggplant with the coconut oil and place on a baking tray. Roast until lightly brown and soft, about 20-25 minutes. Remove and let cool slightly.

In a food processor, add cooked eggplant, coriander, cumin, paprika, chickpeas, tahini, garlic, fresh coriander and mint, lemon zest and chickpea flour, and salt and pepper. Process until smooth. Roll falafel mix into balls and place in freezer for 20 minutes.

Heat the coconut oil in a large non-stick fry pan over medium-high heat. Cook the falafels for about 2–3 minutes per side, or until golden brown. Add more oil to the pan as necessary. Serve the falafels warm with the tzatziki sauce.

Tahini is the secret ingredient that makes these falafels creamy and stick together so they won’t fall apart or crumble when you cook them.