Falafel, Lime-pickled Cucumber and Aubergine Canapes
By OcadoLife
Published on 12 November 2024
These beautifully balanced Falafel, Lime-pickled Cucumber and Aubergine Canapes were created by Kathy Kordalis – food stylist and author of Cocktails & Canapes. “Tangy and herby, with creaminess and crunch, this easy veggie bite works for everyone. This recipe makes 16, but it’s simple to scale up.” Time and servings
20 minsTotal time
10 minsPrep time
10 minsCooking time
Ingredients
- 1 cucumber (approx.), cut into 16 thick slices
- 1 lime, juiced
- 1 good pinch sea salt
- 1 good grind black pepper
- 8 fresh herb falafels
- 0.5 red onion, finely sliced
- 1 green chilli, finely sliced
- 20g vegan feta, finely sliced
- 16 tsp aubergine pickle
- 16 mint leaves
- 16 pinches cayenne pepper (optional)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. In a bowl, toss the cucumber slices with the lime juice, sea salt and black pepper; set aside.Step 2
Bake the falafels as per the pack instructions; leave to cool a little, then cut in half.Step 3
Combine the red onion, green chilli and vegan feta in a small bowl.Step 4
Arrange the cucumber slices on a platter. Top each with 1tsp aubergine pickle and a half-falafel, followed by some onion and feta mix, a mint leaf and a pinch of cayenne pepper, if liked. Serve.