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

Name: Crispy Falafel-Stuffed Eggplant with Tahini-Lemon Drizzle & Herbed Farro
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 servings
Ingredients: 1 medium eggplant; 0.75 cup canned chickpeas; 2 clove garlic cloves; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp cayenne pepper; 2 tbsp fresh parsley; 1 tbsp fresh cilantro; 3 tbsp almond flour; 2 tbsp aquafaba; 2 tbsp tahini; 1.5 tbsp fresh lemon juice; 2 tbsp water; 0.33 cup farro; 1 cup vegetable broth; 2 tbsp pine nuts; 1 tbsp fresh mint; 3 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper

Prep 20 min · Cook 35 min · Serves 1 · medium

Vegan

Roasted eggplant halves generously filled with spiced chickpea falafel, topped with creamy tahini-lemon sauce and fresh herbs. Served alongside nutty herbed farro pilaf with toasted pine nuts for a Middle Eastern-inspired dinner with incredible texture contrast.

Ingredients

1 medium eggplant, halved lengthwise
0.75 cup canned chickpeas, drained and patted dry
2 clove garlic cloves, minced
0.5 tsp ground cumin
0.5 tsp ground coriander
0.25 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
1.5 tbsp fresh lemon juice
2 tbsp water, for tahini sauce
0.33 cup farro, uncooked

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

Ingredients

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