1/3 cup Fresh Continental Parsley Leaves (firmly packed)
1/3 Cup Fresh Coriander Leaves (firmly packed)
2 tsp Lemon Rind (finely grated)
1 tsp Fresh Lemon Juice
1 tsp Ground Coriander
1 tsp Ground Cumin
1/2 tsp Baking Powder
1 Large Aubergine (about 350g, ends trimmed, cut into 2.5cm pieces)
3 Ripe Egg Tomatoes (each tomato cut into 6 wedges)
Olive Oil Spray
1 Bunch of Rocket (ends trimmed, washed, dried, leaves torn)
1 Small Red Onion (halved, thinly sliced)
1/4 Cup of Fresh Mint Leaves
1/4 tsp Sumac
130g (1/2 cup) Reduced-fat Natural Yoghurt
Freshly Ground Black Pepper
Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.
Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.
Line two baking trays with non-stick baking paper. Place the aubergine and tomato on separate trays. Spray the aubergine and tomato lightly with olive oil spray. Bake in a preheated oven for 25 minutes or until golden brown and tender. Remove the tray from the oven an increase oven temperature to 220°C.
Line a baking tray with non-stick baking paper. Divide the chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.
Place the rocket, red onion, mint, sumac, roasted aubergine and roasted tomato in a large bowl and gently toss to combine. Divide the salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.
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