Vegan 'Cheesy' Pasta Bake
Crispy Falafel and Baba Ganoush
| By : |
| Cook Time | 30 Minutes |
| Servings |
2 Servings
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Ingredients
- 400 g canned chickpeas
- Handful of coriander
- 1 red onion diced
- 2 garlic cloves
- 2 tsp paprika
- 1 tsp ground cumin
- 1 Pinch chilli flakes
- Salt & pepper as needed
- 2 tbsp oil
- 30 g plain flour gluten-free
- 200 g Sweetcorn
Baba Ganoush
- 1 Aubergines
- 3/4 lemon juice
- 2 tbsp tahini
- 1 tbsp olive oil
- Generous pinch of salt
- 1 garlic clove
Ingredients
Baba Ganoush
|
Instructions
- Add the tinned, drained chickpeas, handful coriander leave & stalks, diced red onion, paprika, cumin, chilli flakes, salt & pepper, olive oil and pulse into a paste
- Pour the mix into a large mixing bowl and mix through the flour and sweet corn
- Hand shape into balls and put into one side of the air fryer
- Slice the aubergine in half (lengthways) and put into the other side of the Air Fryer.
- On the falafel drawer, select Air Fry and set the temperature to 400°F and the time for 15 minutes
- On the aubergine drawer, select Air Fry and set the temperature to 375°F and the time for 15 minutes. Press Start
- When the cooking program finishes, remove the aubergine and scoop out the flesh.
- Blend in a food processor with the lemon juice, garlic clove, tahini, olive oil and salt, until it becomes a smooth dip.
- Serve up the falafels on a plate and enjoy with the baba ganoush!
Recipe Notes
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