Ingredients:
Sorella Oriental curry paste
Black olives
Pomegranate fruit
Falafels:
350g of dry chickpeas (pour plenty of cold water over it and let it soak overnight)
2 teaspoons of salt
2 small onions
4 cloves of garlic
1 flat teaspoon of baking soda
2 tablespoons of chopped parsley
1 teaspoon of cumin
½ teaspoon of smoked paprika
½ a flat teaspoon of cinnamon
½ a flat teaspoon of ground coriander
½ teaspoon of pepper
Baba Ghanoush:
4 eggplants
1 tablespoon of tahini paste
2 cloves of garlic
1 teaspoon of cumin
half a lemon juice
Salt pepper
1 tablespoon of chopped coriander
Preparation:
Drain the soaked chickpeas and grind them in a food processor together with salt, onion, garlic and baking soda. Mix until a homogeneous, sticky mass is obtained. Then add the parsley and spices and mix it for a moment until the spices are thoroughly spread.
From the mass prepared in this way, we form small balls of the same size.
Fry the balls in deep oil heated to about 160-170 degrees Celsius. It is worth controlling the temperature with a kitchen thermometer so that the falafels are properly fried.
Prick the eggplants with a fork and place them on a baking tray lined with baking paper. Bake at 200 degrees for about 25 minutes – depending on their size. Properly baked eggplants should be very soft. After baking, take them out of the oven to let them cool down. Then, cut them in half and use a spoon to remove the pulp from the inside. Chop it together with the garlic until you get finely chopped salsa. Add tahini paste, spices, lemon juice and chopped coriander. Mix everything and season with salt to taste.
Put the obtained paste on the plate. Put the falafels on top with the Sorella oriental curry paste. Sprinkle the whole with chopped coriander, olives and pomegranate seeds.
