Falafel Stuffed ZucchiniThis vegan dish has a Mid-Eastern flair, and is perfect for company, when served with baked potatoes and salad.
Squash and Filling:
- 2 small zucchini or Mexican Grey Squashes
- 5 oz cooked garbanzo beans, drained
- 1/3 c onion, chopped
- 1 tsp dry parsley
- 1 tsp dry cilantro
- 1 clove garlic, chopped finely
- 1/2 Tbsp chia seeds
- 1/2 Tbsp water
- 2 tsp all purpose flour
- 1/4 tsp baking powder
- 2 tsp tahini
- 1/4 tsp coarse salt
- 1/8 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- dash cayenne pepper or hot sauce
- 1 Tbsp lemon juice, fresh or reconstituted
- 1/4 c raw wheat germ ( or use dry bread crumbs)
- 2 Tbsp tahini
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 tsp sesame seeds
- Preheat oven to 375 degrees F.
- Cut squashes in half lengthwise.
- Using a spoon, scoop out the interior, leaving a good third-inch of the pulp intact. (Use pulp in soup or for another recipe.)
- Lightly salt and pepper the squash halves and place them side by side in a baking dish.
- Place garbanzo beans and remaining filling ingredients in a food processor and grind to a hamburger consistency.
- Fill squash halves with a nice mound of the filling.
- In a small bowl, stir together all of the topping ingredients except the sesame seeds. Spread equal amounts over each squash half and sprinkle with sesame seeds.
- Cover baking dish with foil and bake 40 minutes. Uncover and bake another 15 minutes, or until lightly browned and the squash is fork tender. Serve hot.