Barley Falafel with Eggplant: A Vegetarian Delight

Meatless Meatballs are a great meatless recipe! A great way to diversify the Lenten menu and vegetarian diet. Balls with the taste of meat, or without meat — try it!
cook time: 1h
Elijah Stroud
Barley Falafel with Eggplant: A Vegetarian Delight

Nutrition Facts (per serving)

158
Calories
1g
Fat
34g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Garlic 4 clove
Olive oil to taste
Salt to taste
Ground black pepper to taste
Lemon juice 1 tbsp
Breadcrumbs 4 tbsp
Parsley 50 g
Eggplant 300 g
Basil 50 g
Pearl barley 250 g

Recipe instructions

Step 1

Step 1
Rinse the pearl barley thoroughly, add water, and cook until half cooked for about 20 minutes.

Step 2

Step 2
Cut the eggplants into cubes, add salt and leave for 5 minutes. Then rinse and drain in a colander. Heat a little oil in a frying pan and fry the eggplants in it until soft.

Step 3

Step 3
Cool the barley, drain off excess water, add eggplants and peeled garlic cloves, puree the mixture using a submersible blender. Season the resulting mass with pepper, salt, juice and finely chopped herbs. To stir thoroughly. With hands dipped in water, roll the mixture into balls the size of a large walnut. Roll each in breadcrumbs, then fry in oil until golden brown.

Step 4

Step 4
Place the finished falafel on a paper towel to remove excess fat. Bon appetit!

Step 5

Step 5
PS: If desired, after frying, you can stew the falafel like meatballs.

Additional rubrics

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