Falafel With Aubergine Dip

• 1 aubergine
• 2 tablespoons olive oil
• 1 red pepper cut into small dice
• 2 cloves garlic crushed
• 2 7/8 tablespoons Flora Original pro.activ Light spread
• 1/2 teaspoon ground cumin
• 1 pinch paprika
• 2 tablespoons fresh parsley chopped
• 2 cups chickpeas can, drained
• 1 onion small, finely chopped
• 1 clove garlic crushed
• 1 teaspoon ground cumin each, and coriander
• 1 tablespoon herbs
• 1 tablespoon flour
• 1 tablespoon olive oil

1. Preheat oven to 200u0b0C (180u0b0C fan oven) gas mark 6.
2. For the aubergine dip, cut the aubergine in half lengthways, place on baking sheet and brush with oil. Roast in oven for 25 to 30 minutes.
3. Grill the pepper until skin has blackened. Cool and then peel off skin. Remove seeds and finely chop flesh. Place in a bowl with garlic, Flora pro.activ Light spread, spices and herbs.
4. Spoon out aubergine flesh, chop finely and add to bowl. Mix well and season to taste.
5. For the falafel, place all ingredients except for oil in a food processor and blend until smooth or the texture you prefer. Form the mix into small balls and flatten slightly.
6. Brush with the oil and bake in oven for 15 to 20 minutes.
7. Serve both the aubergine and falafel with salad, in pitta breads or with crudites. Both can be kept in the fridge for 2 to 3 days.

aubergine, olive oil, red pepper, garlic, ground cumin, paprika, parsley, chickpeas, onion, garlic, ground cumin, herbs, flour, olive oil

Taken from www.yummly.com/recipe/Falafel-With-Aubergine-Dip-378800 (may not work)