This delicious eggplant and tahini falafel pairs perfectly with creamy tzatziki sauce! For a spin on classic falafel, make these eggplant falafels and fulfill your Mediterranean craving.

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For the Tzatziki Sauce

  • 1 cup full-fat yogurt (substitute plant based-yogurt for vegan option)
  • 1 cucumber, peeled and diced
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 1/2 tbsp minced dill
  • 2 cloves of garlic, minced
  • Salt + pepper to taste

For the Eggplant + Tahini Falafel

  • 2 tbsp olive oil
  • 1 medium-sized eggplant, peeled and chopped into 1/2 inch cubes (about 2 1/2 cups)
  • 1/2 tbsp ground cumin
  • 1/2 tbsp ground coriander
  • 1 1/2 cups cooked chickpeas (if from can, drained and rinsed)
  • 1/4 cup Soom Tahini
  • 3 cloves garlic, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/2 cup chickpea flour (may substitute with all-purpose flour)
  • 1/4 cup grapeseed oil (or another high heat oil) for frying; additional oil as needed

 

For the Tzatziki Sauce

  1. Prepare the tzatziki sauce by combining all ingredients in a bowl and stirring until smooth.
  2. Taste test and adjust seasonings as necessary.
  3. Cover and place in the refrigerator for at least 30 minutes prior to serving.

 

For the Eggplant + Tahini Falafel

  1. Preheat oven to 375F.
  2. Toss eggplant with olive oil and place on a prepared baking sheet.
  3. Roast in oven until lightly brown on all sides, about 20-25 minutes.
  4. Toss eggplant halfway through cooking.
  5. Remove from the oven and let eggplant slightly cool.
  6. Add cooked eggplant, coriander, cumin, chickpeas, tahini, garlic, parsley, mint and flour to a food processor.
  7. Process until combined and smooth.
  8. Spoon mixture into a bowl and cover with a dish towel. Place in freezer for 20 minutes.
  9. Heat grapeseed oil in a large skillet over medium-high heat.
  10. Form batter into 1/2 inch thick patties and fry for about 2-3 minutes per side, or until golden brown. Add more oil to the pan as necessary.
  11. Serve falafel warm with the tzatziki sauce

Food photography by
Dishing Up The Dirt

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