I am obsessed with aubergine especially since my recent trip to the Middle East, so when I spied these aubergines in the local farmers market I felt inspired to create something with a Middle Eastern twist.
1 tsp of coconut oil
3 medium sized Aubergines (cut into small cubes)
½ a white onion
2 garlic cloves
½ cup of almond flour
½ cup of chopped Parsley
Mayonnaise (*for recipe see blog)
1 tsp of chilli flakes
Pre heat your over to 180c.
In a pan sauté your garlic in coconut oil, add your cubed aubergine and cook for 5 minutes until it is nice and soft.
In a food processor add your aubergine, onion, parsley and egg and pulse together for 2 minutes (remember to keep a rough consistency for your falafels).
Line a baking tray with parchment paper and roll your falafels into medium sized balls. Bake for 12 minutes either side. Once cooled squeeze your lime wedges over your falafel and serve with spicy mayonnaise.