Barley falafel with eggplant

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

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

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.

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.

4. STEP 4

   

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

5. STEP 5

   

   P.S.: If desired, after frying, you can stew the falafel like meatballs.