Eggplant Falafel
 
 
Sherri:
Serves: 10 patties
Ingredients
  • To roast the eggplant:
  • 1 eggplant sliced lengthwise into ¼" thick planks
  • 1 tbsp olive oil
  • salt and fresh ground black pepper to taste
  • For the patties:
  • 1 cup roughly chopped parsley
  • 1 cup roughly chopped cilantro
  • 1¼ tsp ground coriander
  • ¾ tsp ground cumin
  • ½ tsp freshly ground black pepper
  • ¾ tsp ground paprika
  • ¼ tsp ground cloves
  • ¾ tsp ground tumeric
  • ¾ tsp granulated garlic
  • pinch ground cayenne pepper
  • 1 tsp salt
  • ½ cup almond flour
Directions
  1. Preheat oven to 450*F.  Brush a baking sheet with olive oil, top wit parchment paper and brush the parchment with another thin coat of olive oil.
  2. Brush the top and bottom of all the eggplant slices with olive oil and sprinkle both sides with a sprinkle of salt and pepper.  Place the planks on the baking sheet and bake for 20 mins (until a nice, roasted, golden color).  Remove from oven and adjust oven temperature to 400*F.
  3. Add to the food processor the cooked eggplant, parsley, cilantro, coriander, cumin, black pepper, paprika, cloves, tumeric, garlic powder, cayenne, salt, and almond flour.  Process until a dough forms and all the ingredients are combined well. (If it feels too dry, you can add 1 tbsp of olive oil.  If it feels too wet, you can add 1 tbsp of almond flour).
  4. Roll the dough into balls about the size of a quarter.  It will make about 10 balls/patties.  Bake for 15 minutes.
Recipe by Shaped By Sherri at https://shapedbysherri.com/eggplant-falafel/