Falafel-Stuffed Eggplant Recipe

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Food Republic
Nutrition per serving    (USDA % daily values)
CAL
375
FAT
53%
CHOL
52%
SOD
56%
Uploaded by: Food Republic

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Ingredients for 4 servings

3 tablespoons warm water

2 tablespoons tahini (roasted sesame seed paste)

4 teaspoons fresh lemon juice

1 teaspoon honey

1/2 teaspoon ground cumin

1 garlic clove, minced

2 eggplants (about 12 ounces each)

3/4 teaspoon kosher salt, divided

1/4 cup chopped onion

1/4 cup fresh bread crumbs

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon tahini

2 teaspoons olive oil

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper

2 large eggs

2 garlic cloves, minced

1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained

1 cup chopped seeded tomato

1/2 cup chopped seeded peeled cucumber

1/2 cup vertically sliced red onion

1/2 cup coarsely chopped fresh flat-leaf parsley

1 tablespoon fresh lemon juice

1 tablespoon extra virgin olive oil

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