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Lebanese Bowl - Orgran

  • Prep Time: 15m
  • Cook Time: 30m
  • Serves: 4



  • 2 eggplants, thinly sliced
  • 1 teaspoon cumin seeds
  • 3 carrots, grated
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, thinly sliced
  • chickpeas, drained and rinsed
  • baby spinach
  • ORGRAN Falafel Mix (as per packet instructions)
  • hummus (as you desire)


  • Preheat grill. Line a large baking tray with foil and arrange eggplant in a single layer. Lightly spray with olive oil and season. Cook, in batches until grill for 3-4 minutes. Flip over eggplant and cook for another 2-3 minutes or until tender.
  • Meanwhile, heat a large frying pan over medium-high heat. Cook cumin seeds for 1 minute or until fragrant. Transfer to a large bowl with carrot and 1 tablespoon each of lemon juice and oil. Season and toss to coat.
  • Heat remaining oil in the same frying pan over medium heat. Cook garlic for 1 minute or until golden. Add chickpeas and cook, stirring for 2-3 minutes or until hot. Stir through spinach until wilted. Drizzle with remaining lemon juice and season.
  • Divide eggplant, carrot salad and spinach mixture between 4 bowls. Top with falafels and a dollop of hummus.