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Pearl barley falafel with eggplant

Barley and Eggplant "Falafel"

Meatless "meatballs" — a great meatless recipe! A wonderful way to shake up a meatless or vegetarian menu. These balls taste meaty without any meat — give them a try!

Ira

Recipe author

Composition / ingredients

Servings:

Pearl barley

250

Eggplant

300

Basil

Parsley

Garlic

Lemon juice

Olive oil

Breadcrumbs

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 5 g

Fats 3 % 1 g

Carbohydrates 85 % 34 g

158 kcal

GI: 85 / 0 / 15

Cooking method

Step 1:

Rinse the pearl barley thoroughly, cover it with water, and cook until about half done, roughly 20 minutes.
Step 2:

Cut the eggplant into cubes, salt them, and let sit for 5 minutes. Then rinse and drain in a colander. Heat a little oil in a skillet and fry the eggplant until soft.
Step 3:

Cool the barley, drain off any excess water, add the eggplant and peeled garlic cloves, and purée everything with an immersion blender. Season the mixture with salt and pepper, add the lemon juice and finely chopped herbs, and mix thoroughly. With damp hands, roll the mixture into balls about the size of a large walnut. Coat each in breadcrumbs, then fry in oil until golden.
Step 4:

Set the finished falafel on a paper towel to blot off the excess oil. Enjoy!
Step 5:

P.S.: If you like, after frying you can simmer the falafel in sauce, like meatballs.