Pearl barley falafel with eggplant

Step-by-step cooking

1. Step 1:

   

   Rinse the pearl barley thoroughly, pour water over it, cook until half-cooked for about 20 minutes.

2. Step 2:

   

   Cut eggplant into cubes, add salt, leave for 5 minutes. Then rinse, discard in a colander. Heat a little oil in a frying pan, fry the eggplants in it until soft.

3. Step 3:

   

   Cool the pearl barley, drain the excess water, add eggplant and peeled garlic cloves, puree the mass with an immersion blender. Season the resulting mass with pepper, salt, add juice and finely chopped herbs. Mix thoroughly. With your hands soaked in water, roll balls the size of a large walnut out of the mass. Roll each in breadcrumbs, then fry in oil until golden brown.

5. Step 4:

   

   Put the finished falafel on a paper towel to remove excess fat. Bon appetit!

6. Step 5:

   

   P.S.: If desired, after roasting, you can put out falafel as meatballs.