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Falafel, Lime-pickled Cucumber and Aubergine Canapes

By OcadoLife
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…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

11 total
  • 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

4 steps

  1. 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.

  2. Step 2

    Bake the falafels as per the pack instructions; leave to cool a little, then cut in half.

  3. Step 3

    Combine the red onion, green chilli and vegan feta in a small bowl.

  4. 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.