Chef Alyssa - Crispy Falafel Stuffed Eggplant
- Slice eggplant in half lengthwise. Sprinkle the inside with salt and allow to sit for 10-15 minutes. Wipe the moisture and excess salt from the eggplant. Using a paring knife, score the inside in a crosshatch making a 1½-2” checkered pattern; be careful not to cut all the way through the skin.
- Set your wire tray in the center of the oven with a sheet tray on the shelf below it to collect drippings. Set you Frigidaire Professional Series oven to Air Fry at 425°F. Brush the eggplant with olive oil, just on the checkered cut side and once the oven comes to temp, place the halves, cut-side up on the mesh tray. Cook for 20 minutes.
- Remove eggplant from the oven and allow to cool to room temp.
- Using a wide metal spoon, scoop the inside of the eggplant out, leaving a shell/bowl of eggplant in the skin to hold its shape.
- Begin preparing the falafel filling…
- Drain the chickpeas well before using.
- Mix the spices and baking powder together evenly in a small bowl.
- In food processor, place half the chickpeas with half the scooped eggplant along with ahlf of the remaining ingredients.
- Pulse it just until finely chopped and crumbly (mixture will resemble wet bread crumbs; do not over-process into paste, or falafel will be dense and heavy). Mix until you can press the mix in your hands and form a ball that holds together. Transfer the mix to a bowl. Repeat with the remaining half of the ingredients.
- Using your hands or a portion scoop, form mixture into approximately 1” diameter balls. Stack the falafel balls into the inside of the eggplant.
- Increase the heat on the oven to 450°F Air Fry. Drizzle the falafel-stuffed eggplant with olive oil and once the oven reaches temp, place them onto the Air Fry tray. Bake for 20 minutes, until golden brown and crispy.
- Sprinkle with additional kosher or sea salt and serve right away, drizzled with tahini sauce and topped with cucumber and tomatoes.
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Tahini
- Place the tahini in a bowl. Add the grated garlic, lemon, salt and cumin. Begin whisking along with about 2 tablespoons of water.
- Add more water as needed to develop a smooth sauce.
