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Falafel Stuffed Zucchini

Falafel Stuffed Zucchini This vegan dish has a Mid-Eastern flair, and is perfect for company, when served with baked potatoes and salad.

Serves 2-4.


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


  1. Preheat oven to 375 degrees F.
  2. Cut squashes in half lengthwise.
  3. Using a spoon, scoop out the interior, leaving a good third-inch of the pulp intact. (Use pulp in soup or for another recipe.)
  4. Lightly salt and pepper the squash halves and place them side by side in a baking dish.
  5. Place garbanzo beans and remaining filling ingredients in a food processor and grind to a hamburger consistency.
  6. Fill squash halves with a nice mound of the filling.
  7. 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.
  8. 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.

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