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Quinoa Falafel Stuffed Eggplant

Wendy Polisi
  • 75 minutes
  • Serves 6

INGREDIENTS

2/3 cup

Chickpeas, cooked or canned

1/4 cup

Cilantro, fresh

1 tsp

Coriander, ground

1/4 cup

Cucumber

1

Eggplant (about 10 oz.), medium

3

Garlic clove

1

Lemon, juice of

1

Onion, small

1

Scallion

1/2 cup

Tomato

1/2 cup

Vegetable broth

1 tbsp

Lemon juice

2 tbsp

Tahini

2

Tahini sauce

2

Tomato cucumber salsa

1/3 cup

Quinoa

1 3/4 tbsp

Olive oil

1 tbsp

Cumin, ground

1/4 cup

Water