Falafel Shakshuka: Spiced Chickpea Patties in Tomato Egg Skillet

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• 12
  falafel
• 2
  tbsp
  extra virgin olive oil
• 1
  red onion
  finely diced
• 1
  aubergine
  chopped into small cubes
• 2
  cloves
  garlic
  minced
• 1
  tsp
  smoked paprika
• 1
  tbsp
  harissa paste
• 500
  ml
  passata
• 25
  g
  dried apricots
  finely diced
• 15g
  fresh parsley
  roughly chopped
• to serve: toasted flatbreads
• sea salt & freshly ground black pepper

FOR THE TAHINI DRESSING

• 2
  tbsp
  tahini
• juice
  of 1/2
  lemon

1. Cook the falafel according to the packet instructions until golden and heated through.

2. While the falafel cooks, heat the oil in a large frying pan or cast-iron skillet over medium heat. Add the red onion and sweat for 3–4 minutes until softened. Add the aubergine and cook for another 6–8 minutes until the cubes are tender.

3. Add the garlic, smoked paprika and harissa paste, stirring to combine. Cook for 3–4 minutes until fragrant and soft.

4. Pour in the passata, add the diced dried apricots and 400ml water. Season generously with salt and pepper and bring to a gentle simmer. Let it bubble gently for about 20 minutes, until the sauce thickens and the flavours meld. Taste and adjust seasoning if needed.

5. Arrange the cooked falafel around the pan so the tops peek out of the sauce. Simmer for a further 5 minutes to warm them through and let the sauce cling to them.

6. Meanwhile, whisk the tahini with the lemon juice, a big pinch of salt and about 2 tablespoons of water to loosen it into a pourable dressing. Adjust with more water or lemon to taste.

7. Drizzle the shakshuka with the tahini dressing, sprinkle over the chopped parsley and finish with a crack of black pepper. Serve immediately with toasted flatbreads for dipping and scooping.