Vegetarian Falafel-Stuffed Eggplant

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For the tahini sauce:
3 tbsp Water warm
2 tbsp Tahini
4 tsp Lemon juice fresh
1 tsp Honey
1/2 tsp Cumin ground
1 clove Garlic minced
For the eggplant:
2 (about 12 ounces each) Eggplants
3/4 tsp Kosher Salt divided
1/4 cup Onion chopped
1/4 cup Breadcrumbs fresh
1/4 cup Parsley chopped fresh flat-leaf
1 tbsp Tahini (roasted sesame seed paste)
2 tsp Olive oil
1 1/2 tsp Cumin ground
1/2 tsp Ground coriander
1/4 tsp Black pepper freshly ground
1/4 tsp Red pepper ground
2 Large eggs
2 cloves Garlic minced
1 (15-ounce) can Chickpeas no-salt-added (garbanzo beans), rinsed and drained
For the relish:
1 cup Tomatoes chopped seeded
1/2 cup Cucumber chopped seeded peeled
1/2 cup Red onion vertically sliced
1/2 cup Parsley coarsely chopped fresh flat-leaf
1 tbsp Lemon juice fresh
1 tbsp Olive oil extra-virgin

Nutritional information

  • For the tahini sauce:

  • For the eggplant:

  • For the relish:

Vegetarian Falafel-Stuffed Eggplant


I adore falafel and I adore eggplant, so you can imagine how much I love this Falafel-Stuffed Eggplant recipe! In my book, you can’t beat Middle Eastern cuisine for freshness and flavor. Falafel usually comes as a deep fried ball or patty of chickpeas and herbs – crunchy on the outside and fluffy and warm within. In this recipe, rather than deep-frying I stuff the eggplant with the falafel mix and bake it in the oven for a healthier home cooked meal

It’s quite simple to make these stuffed eggplants, despite the long list of ingredients. I start by whisking up a quick tahini sauce. Then I prepare the eggplant and the falafel mixture. I load that mixture onto eggplant halves and bake them for a delicious meat free meal, packed with Middle Eastern flavor!

To make my Falafel-Stuffed Eggplant, you will need the following ingredients:

Ingridiens for Vegetarian Falafel-Stuffed Eggplant

So, how do you make Falafel-Stuffed Eggplant?

Steps to make Vegetarian Falafel-Stuffed Eggplant


Heat the oven and prepare a baking sheet


Preheat the oven to 475 °F and coat a baking sheet with cooking spray.


Make the tahini sauce


Whisk warm water, tahini, lemon juice, honey, cumin and garlic together in a small bowl and set aside.


Prepare the eggplant


Cut each eggplant in half lengthwise. Score the flesh and place flesh side down on the baking sheet.


Bake the eggplant


Bake the eggplant for about 7 minutes until slightly soft and browned. Remove from the oven and using a spoon, scoop out the pulp and flesh leaving a ¾ inch eggplant shell. Season the shells with ¼ teaspoon of salt.


Make the falafel filling


Blend the remaining ½ teaspoon salt, onion, breadcrumbs, parsley, tahini, olive oil, spices, eggs, garlic and chickpeas together in a food processor until smooth.


Stuff the eggplant


Place ½ cup of chickpea mixture into each eggplant shell.




Cook in the oven at 475 °F for 25 minutes, until the eggplant halves are soft and tender and the falafel mixture is lightly browned.


Prepare the relish


Mix the tomato, cucumber, red onion, parsley, lemon juice and olive oil together in a bowl until fully combined.



To serve, place each eggplant half on individual plates. Top with relish and drizzle 1 ½ tablespoons of tahini sauce over each.

This Falafel-Stuffed Eggplant is super healthy and filled with flavors of the Middle East. Try it out soon and don’t forget to tag #cookmerecipes in your meat free cooking posts.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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So delicious and healthy!

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