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Blackened aubergine and leek cream with falafel and green herb tahini
Serves 4-6 Starters and mains
Ingredients
- 250g dried chickpeas, soaked in cold water for 24 hours
- 2 garlic cloves, crushed
- 1tsp ground cumin
- 1/2tsp ground coriander
- pinch mild chilli seasoning
- 1/4tsp bicarbonate of soda
- 2 spring onions, finely chopped
- 3tbsp each chopped flat-leaf parsley and coriander
- sunflower oil, for deep-frying
For the aubergine and leek cream
- 4 aubergines
- 3 medium leeks, tough green leaves trimmed off
- 150ml extra virgin olive oil
- 3tbsp tahini paste
- 2tbsp Greek yoghurt
- 2tbsp fresh lemon juice (or more, to taste)
- 2 large garlic cloves, finely sliced
- 2 fresh red chillies, seeded and finely chopped
- handful pine nuts, to garnish
- basil leaves, shredded, to garnish
For green herb tahini
- 100g tahini paste
- juice 1 lemon, plus extra to taste
- pinch caster sugar
- 1 garlic clove, finely grated
- 25g each coriander, rocket, and flat-leaf parsley leaves (stalks removed)
- 2tbsp Greek yoghurt
- warm flatbread to serve
Method
First make the falafel. Drain the soaked chickpeas well. Blend them in a food processor with the garlic, cumin, coriander, chilli powder and bicarbonate of soda until they form a smooth paste. Taste and season well. Tip into a bowl, cover and allow to rest for 30 minutes.
Beat the spring onions, parsley and coriander into the chickpea paste, then knead the mixture well to bring it together into a ball. Line a tray with cling film. Scoop out small lumps and make into flat, round cakes – as small or as large as you like – and lay them on the tray. Cover and chill for 15 minutes.
Heat the oil to 180C/350F. Deep-fry the falafel in batches in hot oil for 2-3 minutes until they are crisp and brown, turning them over once. Lift out with a slotted spoon and drain on kitchen paper. They can be kept warm in a low oven or made in advance and reheated in a medium-to-hot oven.
The easiest way to make the purée without a wood-ember barbecue is to preheat the grill to high. Prick the aubergines 5-6 times all over with a small, sharp knife. Arrange them on a plate
in the microwave. Microwave on high for around 10-15 minutes or until soft and collapsing (this will depend on the size and power of your microwave).
While the aubergines are cooking, halve the leeks lengthwise, wash out any grit, then arrange on a grill pan and brush liberally with olive oil, season with salt and pepper, then grill for around 10 minutes, turning once until very soft and beginning to char. Remove from the grill pan and transfer to a bowl. Remove the soft aubergines from the microwave and cut each one in two lengthways. Arrange cut-side up in the grill pan and brush with olive oil, season with salt and pepper, then grill for 8-10 minutes, checking regularly, until deep brown and beginning to char. Remove from the grill, scoop out the soft flesh and add to the bowl of leeks. Add the tahini paste, yoghurt and lemon juice and use a hand-held blender to blend until very smooth. Taste and season. Cool to room temperature.
To make the tahini, put the tahini paste, 100ml water, lemon juice, sugar and garlic into a blender and blend until smooth. Add the chopped herbs and salt to taste and blend again until smooth. Beat in the yoghurt. This will keep, chilled, for three days.
Spread the aubergine and leek purée thickly in swirling waves over a shallow serving platter. Heat the remaining olive oil, making it up to 100ml with more if necessary, and fry the sliced garlic and chilli until just beginning to turn golden. Immediately pour this over the top of the purée. Sprinkle with pine nuts and shredded basil. Pour the green herb tahini into a bowl and pile the falafel onto a plate or dish. Serve with some warm flatbread.
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