Aubergine & Chickpea Falafel Bites
As we move into the late summer, we look to ground ourselves with the earth element after the expansion and liveliness of the peak summer.
A time to focus on foods that are nourishing to our stomach and spleen and that strengthen our microbiome, such as fermented foods that are rich in probiotics. Also focusing on seasonal whole foods that are yellow, orange or light brown in colour and sweet in taste. These foods usually are the ones that show us their harmonising effects and encourage gentle circulation of nutrients.
Thanks to @abelandcole it has pushed me to be more intuitive with my seasonal cooking.
This dish is full of earthy elements. Wholegrain rice with roasted lotus root, aubergine & chickpea crispy bites, colourful mix of sauteed veg in miso and concentrated homemade chicken broth with some warming spices.
FALAFEL
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3 large aubergines, halved, cut side scored
spray oil
2 fat garlic cloves, peeled
2 tsp ground coriander
2 tsp cumin seeds
400g can chickpeas, drained
2 tbsp gram flour
1 lemon, ½ zested and juice, ½ cut into wedges to serve (optional)
1 1/2 cups Nutritional Yeast flakes
1/3 cup black sesame
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Heat oven to 200C/180C fan/gas 6.
Spray the aubergine halves generously with oil.
Season with coriander and cumin.
Put them cut-side up in a large roasting tin with the garlic cloves.
Roast for 40 mins until the aubergine is completely tender. Set aside to cool a little.
Scoop the aubergine flesh, discarding the skins, and garlic into a food processor.
Add the chickpeas, flour, lemon zest and juice and blend together.
Scatter the panko crumbs and black sesame on a plate.
Shape into 20+ – bite size balls on a baking sheet and roll to coat in the crumbs and sesame.
Place in the fridge for 30 minutes to firm up.
Spray with oil and place in the oven for 20 minutes to crisp up and cook through.
LOTUS BITES
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– Lotus root – fresh or tinned
– Seasoning – salt and pepper
– 1 tsp Olive Oil -
Slice to 0.5-1cm thick.
Season and drizzle in salt and pepper.
Roast in the oven until crispy.
ROASTED VEG
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Mix of seasonal veg sliced
Salt & Pepper
1 tbsp Olive Oil
1 1/2 tsp Miso
1 tbsp Astragalus
Cube of concentrated chicken broth
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Season veg and drizzle with oil.
Roast in the oven for 20-30 minutes until roasted.
In the mean time put the broth, astragalus, and miso in a pot on low to medium heat and stir to mix.
This little sauce to season the veg so if it is too thick add a little water.
Once all sets of the meal are prepped and cooked, dish up and indulge.
