Zucchini Falafel with Tahini Salad and Lemon Garlic Roasted Eggplant

Step 1: Make the Zucchini Falafel

In a food processor, combine the grated zucchini, drained chickpeas, breadcrumbs, cumin, paprika, cayenne, salt, and black pepper. Pulse until the mixture is well combined but still has some texture. Form the mixture into small patties, about 2-3 inches wide.

• 2 medium zucchinis (grated)
• 1 (15 oz) can chickpeas (drained and rinsed)
• 1/2 cup breadcrumbs
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 2: Cook the Zucchini Falafel

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Working in batches, cook the zucchini falafel patties for 2-3 minutes per side, or until golden brown. Transfer the cooked falafel to a paper towel-lined plate.

• 2 tablespoons olive oil

Step 3: Make the Tahini Salad

In a medium bowl, whisk together the tahini sauce, lemon juice, and 1-2 tablespoons of water to thin the dressing. Add the chopped parsley and toss to combine.

• 1/2 cup tahini sauce
• 1 tablespoon lemon juice
• 1-2 tablespoons water
• 1 bunch parsley (chopped)

Step 4: Roast the Eggplant

Preheat the oven to 400°F (200°C). Toss the cubed eggplant with the remaining 2 tablespoons of olive oil, minced garlic, salt, and black pepper. Spread the eggplant on a baking sheet and roast for 20-25 minutes, turning halfway, until tender and golden brown.

• 1 large eggplant (cut into 1-inch cubes)
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper