Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish - Dairy Free Recipes

Ingredients

• 0 teaspoons freshly ground black pepper
• 59 milliliters fresh breadcrumbs
• 118 milliliters chopped seeded peeled cucumber
• 680 grams eggplants (about each)
• 2 larges eggs
• 59 milliliters chopped fresh flat-leaf parsley
• 118 milliliters coarsely chopped fresh flat-leaf parsley
• 1 garlic clove, minced
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 teaspoons ground cumin
• 0 teaspoons ground red pepper
• 1 teaspoon honey
• 1 teaspoon kosher salt, divided
• 1 Tbsp fresh lemon juice
• 4 teaspoons fresh lemon juice
• 425 grams no-salt-added chickpeas (garbanzo beans), rinsed and drained
• 1 Tbsp extra-virgin olive oil
• 2 teaspoons olive oil
• 59 milliliters chopped onion
• 118 milliliters vertically sliced red onion
• 1 Tbsp tahini (roasted sesame seed paste)
• 2 Tbsps tahini (roasted sesame seed paste)
• 237 milliliters chopped seeded tomato
• 3 Tbsps warm water