Ingredients
- Lemons 2
- Garlic cloves 6
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 65ml
- Full-cream yoghurt 150g
- Large aubergine 1 (450g)
- Tahini 2 tbsp
- Smoked paprika 1 tsp
- SpinneysFOOD Fine Sea Salt 2 tsp
- SpinneysFOOD Fresh Parsley A handful
- SpinneysFOOD Organic Chick Peas 180g
- SpinneysFOOD Fine Cumin 1 tsp
- SpinneysFOOD Fine Turmeric ¼ tsp
- SpinneysFOOD Fresh Parsley A handful
- SpinneysFOOD Bottled Drinking Water 2 tbsp
- Chickpea flour 4 tbsp
- Baking powder ½ tsp
- SpinneysFOOD Pure Sunflower Oil For deep frying
- SpinneysFOOD Cherry Tomatoes 200g
- SpinneysFOOD Organic Cucumber 1
- Small brown onion 1
- Pine nuts 50g
- SpinneysFOOD Fresh Coriander A handful
Nutrition (Per serving)
- Calories 493
- Fat 31.9g
- Saturates 3.6g
- Protein 13.4g
- Carbs 45.2g
- Sugars 13.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Baba ghanoush falafel with toum yoghurt
Arabic 40 Mins Prep · 60 Mins Cook
- To make the toum yoghurt, juice 1 lemon. Place 3 cloves of garlic (approx. 20g) and 2 tbsp of lemon juice in a blender or food processor and blitz to form a paste. Slowly pour 50ml of olive oil into the garlic mixture with the blender running on high. Add in the yoghurt and blend until smooth. Season and refrigerate until needed.
- Preheat the oven to 180°C, gas mark 4.
- To make the baba ghanoush, place the aubergine in a roasting dish and, using a fork, pierce it a few times. Place the dish in the oven for 30-40 minutes until the aubergine is blistered and super soft inside. Allow to cool before peeling off the skin.
- Once cold, add the flesh to a blender along with 1 garlic clove, tahini, 1 tbsp olive oil (approx. 15ml), paprika, ½ tsp of sea salt, all of the juice of the other lemon and parsley and blitz until smooth. Adjust the seasoning, if needed.
- Preheat the oil to 180°C.
- To make the falafel, drain and rinse the chickpeas and place in a food processor along with the cumin, turmeric, 1½tsp of salt, 2 garlic cloves, parsley, water, chickpea flour, baking powder as well as the baba ganoush. Blitz until smooth.
- Using a tablespoon, mould the mixture into even-sized balls.
- Drop the falafel in the hot oil and fry for approx. 5-10 minutes or until golden and cooked through. Drain the falafel on paper towels.
- Halve the cherry tomatoes, roughly chop the cucumber, peel and finely slice the onion and toast the pine nuts.
- Serve the falafel with the toum yoghurt, tomatoes, cucumber, onions, pine nuts and coriander.