• Sybilla Levenston

Homemade Falafel and Baba Ganoush

Updated: Oct 3, 2019

Delicious finger food with an even tastier dip to go with it. Ideal for salads, wraps or even on their own, everybody will love these bite sized goodies!

Cook Time: 24 hr (chickpea soak) + 50 mins

Shelf Life: 4 days

Organic Ingredients:


2 Cups Dried Chickpeas

1 Bunch Parsley

3 Spring Onions

4 Garlic Cloves

1 teaspoon Baking Powder

1/2 Cup Besan Flour

2 Teaspoons Ground Cumin

2 Teaspoons Ground Coriander

1 Squeeze of Lemon

1 Pinch of Salt

1 Splash of oil

Baba Ganoush:

1 Large Eggplant

3 Garlic Cloves

1 Tablespoon Tahini


Falafel –

1. Soak Chickpeas overnight in water until squishy then leave to dry for a few hours.

2. Combine all remaining ingredients into a food processor with the chickpeas (add oil if too dry)

3. Form small balls and lightly fry on a pan (can oven bake too).

Baba Ganoush –

1. Oven bake the eggplant and garlic until tender.

2. Blend with tahini with a hand mixer and voila!

Nutrition Heroes:

Eggplant - A great source of copper which works with iron to make red blood cells.

Parsley - 1 serve has more than 200% the recommended amount of Vitamin C which is essential in these colder winter months.

Garlic – Contains selenium, a potent antioxidant.

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