Falafel-Stuffed Portobellos with Tahini Sauce Recipe

Ingredients

• Mushrooms & Stuffing:
• 4 large portobello mushroom caps, stems and gills removed
• 1 1/2 cups home-cooked chickpeas, or
• 1 (15.5-ounce) can, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons minced yellow onion
• 1 clove garlic, minced
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon tamari soy sauce
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and freshly ground black pepper
• 1/4 cup panko bread crumbs, or more if needed
• Sauce:
• 3/4 cup tahini
• 3 tablespoons freshly squeezed lemon juice
• 2 small cloves garlic, minced
• 1/4 teaspoon salt
• 1/2 cup water, or more if needed