How to Make Roasted Eggplant & Chickpea Falafel Bowl
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Preheat oven to 425°F (220°C). Toss eggplant with half the olive oil and paprika. Roast on a baking tray for 18-20 minutes, turning once.
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Blend chickpeas, parsley, cumin, garlic powder, flour, salt, and remaining olive oil in a food processor until crumbly. Form into 6 small balls and flatten slightly.
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Place falafel on a parchment-lined sheet. Bake for 16 minutes, flipping halfway.
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Mix tomato, cucumber, and lemon juice in a bowl.
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Serve roasted eggplant and falafel over salad.
Pro Tips for Perfect Roasted Eggplant & Chickpea Falafel Bowl
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium eggplant, cubed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Roasted Eggplant & Chickpea Falafel Bowl?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Roasted Eggplant & Chickpea Falafel Bowl?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for medium eggplant, cubed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.