Falafel & Whipped Eggplant

Charred Scallion Oil, Preserved Lemon, Za’atar Dust

Crisp herb-packed falafel nestled into a cloud of whipped eggplant, finished with smoky scallion oil, bright quick-preserved lemon, and za’atar for a bold, aromatic bite.

Serves: 3

Prep Time: 45 minutes (plus chickpea soak)

Cook Time: 40 minutes

Make-Ahead: scallion oil can be made 1–2 days in advance

Ingredients

For the Falafel

• ¾ cup dried chickpeas, soaked overnight in cold water

• ½ small yellow onion, roughly chopped

• 2 cloves garlic, smashed

• ½ cup fresh parsley (packed)

• ½ cup fresh cilantro (packed)

• 1 tsp ground cumin

• ½ tsp ground coriander

• ¼ tsp baking soda

• 1 tsp kosher salt

• 1 tbsp flour

• Neutral oil, for frying

For the Whipped Eggplant

• 1 large globe eggplant

• ¼ cup crème fraîche (or vegan cream cheese)

• 1 tbsp tahini

• 1 tbsp extra virgin olive oil, plus more for garnish

• 1 tbsp lemon juice

• 1 small clove garlic, finely grated

• 1 tsp maple syrup

• 1 tsp ground cumin

• 1 ice cube

• Salt, to taste

For the Charred Scallion Oil

• 3–4 green onions, whole

• ¼ cup neutral oil (grapeseed or avocado)

• Pinch of salt
  

Garnishes

• 1½ tsp za’atar

• micro herbs

Instructions

1. Make the Falafel

1. Drain soaked chickpeas.

2. In a food processor, pulse chickpeas, onion, garlic, herbs, spices, baking soda, salt, and flour into a coarse dough.

3. Chill for at least 30 minutes.

4. Roll into small balls. Fry at 350°F until golden brown, about 3–4 minutes. Drain and season with salt (option to air fry or pan fry for at home cheffing).

3. Roast & Whip the Eggplant

1. Preheat oven to 400°F. Prick and halve eggplant, brush with oil, and roast cut-side down for 35–40 minutes.

2. Cool, scoop flesh (removing seeds if needed), and blend with crème fraîche, tahini, olive oil, lemon juice, garlic, maple syrup, cumin, and ice cube.

3. Season to taste and blend, adding oil until silky or preferred texture.

4. Make the Scallion Oil

Grill or sear scallions until charred. Blend with oil and salt until smooth. Strain if desired.

5. Plate the Dish

Spoon whipped eggplant onto each plate. Nest 2–3 falafel over the top. Drizzle with scallion oil, top with a scattering of quick-preserved lemon, and finish with za’atar and herbs.

To Serve

Serve warm or room temp. The dish is a balance of crispy, creamy, smoky, and bright, a modern, soulful small plate that hits every note.