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Brown the minced garlic, chopped onion, eggplant, capsicum, and zucchini in olive oil on a high heat for approximately 10 minutes.
Add salt, pepper, thyme and paprika to season.
Remove from heat and combine the vegetables with the mashed chickpeas. Mix in the chickpea flour, and form into small balls.
Clean the frypan and return the falafel balls to the frypan.
Transfer to a preheated 180°C degree oven for 20 minutes until golden.
Serve with tomato sauce, and a side serving of rice, pasta, or meat / fish.