“Falafel” but not really

Baked Eggplant Falafel


Makes 8 – 10 falafel

Inspired byMark Bittman


1 medium/large eggplant

1/2 c (100 g) flat leaf parsley, chopped

1/2 c (100 g) beans (kidney, white, pinto, chickpea, cranberry)

1/2 onion, minced and sauteed

1/4c (50 g) almond flour

1 tbsp (15 g) hemp seeds

1 clove garlic, crushed

2 tsp (10 g) ground cumin

<1 tsp (5 g) dried oregano

Salt, pepper and chili flake to taste

Olive oil for cooking


  1. Chop the eggplant into 1 inch cubes and sprinkle with coarse salt. Let stand for 20 minutes.
  2. Sautee the onions on high heat for a minute or two and then reduce to medium heat until caramelized or at least translucent, depending on your preference. The longer you cook them, the sweeter they will be. Once cooked, set aside to cool.
  3. Once the eggplant is ready, rinse off the salt and use a paper towel to dry them off and soak up any excess water. Place the eggplant in a baking pan or glass baking dish, and add a generous helping of olive oil. Use your hands to mix the olive oil around, making sure the eggplant pieces are coated. Cook at 350F/180C for 20 – 30 minutes or until the eggplant is soft and cooked through.
  4. In a small pot, place the beans in some water on medium heat until warm. Once warm, drain the water. The beans will be better to work with if they are warm.
  5. Chop the parsley into small pieces but not finely chopped. You do not want a paste.
  6. Once everything is cooked and cooled, in a large bowl add the cooked eggplant, warm beans, parsely, onion, almond flour, hemp seeds, garlic, cumin, oregano, and a dash of salt, pepper and chili flakes. With a fork, start to mash the beans and eggplant together. When the beans and eggplant start to break down, use your hands to combine everything.
  7. Preheat the oven to 375F/190C.
  8. On a (preferably nonstick) baking sheet or pan, drizzle a light dash of olive oil and spread a thin surface with your hand.
  9. Take the mixture and form small balls, about the size of a golf ball, and place on the oiled baking sheet. Bake for 20 – 25 minutes or until just browned. Let cool slightly before serving. Can store in the refrigerator for at least 5 days.




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