Falafel-Stuffed Eggplant Recipe

Ingredients

• 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
• 2 eggplants (about 12 ounces each)
• 3/4 teaspoon kosher salt
• 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
• 1 (15-ounce) can unsalted chickpeas (garbanzo beans)
• 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