Crispy Falafel-Stuffed Eggplant with Tahini-Lemon Drizzle & Herbed Farro

Ingredients

• 1 medium eggplant, halved lengthwise
• 3/4 cup canned chickpeas, drained and patted dry
• 2 clove garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh cilantro, finely chopped
• 3 tbsp almond flour
• 2 tbsp aquafaba, chickpea liquid as binder
• 2 tbsp tahini
• 1 1/2 tbsp fresh lemon juice
• 2 tbsp water, for tahini sauce
• 1/3 cup farro, uncooked
• 1 cup vegetable broth
• 2 tbsp pine nuts, toasted
• 1 tbsp fresh mint, chopped
• 3 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. 1

   Start farro first: Heat 1 tbsp olive oil in small saucepan over medium heat. Toast farro for 2 minutes, add vegetable broth, bring to simmer. Cover and cook 22-25 minutes until tender.

2. 2

   Preheat oven to 425°F. Brush eggplant halves with 1 tbsp olive oil, season with salt and pepper. Roast cut-side down for 15-18 minutes until softened.