I’ve been on a chickpea kick lately. They were in this sweet potato hummus…
… and the now-not-so-secret ingredient in this healthy cookie dough dip.
I’ve even been adding them to my salads. What’s not to love about these little guys? They are packed with fiber and protein (an extra plus as a vegetarian). They’re great plain, roasted, or can make a nice creamy base.
The one chickpea-based food I love but have yet to make is falafel. Traditional falafel is deep-fried, which, while good for my taste buds, never settles quite right in my tummy. I was set on making a healthy, baked version when I stumbled across this recipe: Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish.
Can you say, “Yum?”
The recipe appears to have a ton of ingredients, but most are just used more than once. There’s a sauce made from this:
A relish made from this:
that looks like this:
And then there’s the actual base of the dish, eggplant stuffed with falafel:
It seemed daunting, but it was surprisingly very simple!
I made a few tweaks to the original recipe (less parsley, no coriander), and I think it turned out great! The eggplant creates a nice meaty texture, the falafel is very flavorful (and so much healthier than the fried stuff), the relish is refreshing, and the sauce is creamy with a delicious, nutty flavor. Here’s the finished product all together:
Plus, a whole serving is only about 310 calories, has 12 grams of protein, and 10 grams of fiber! Thanks chickpeas!
I have to say, I’m pretty proud of myself for venturing into the world of Mediterranean-inspired cooking. I might have to keep it up. Maybe do an around the world cooking tour? Anyone want to get that going with me?