Begin by pre-heating oven to 375°F and defrosting tahini sauce (by placing bag in a bowl of warm water).
Prick eggplant with a fork in multiple places and then char evenly over an open flame. (If you don’t have a gas stove or BBQ, just cook in oven at 400°F for extended time).
Place zucchini (chopped) and eggplant (whole) onto a baking tray lined with aluminum foil, drizzle olive oil overtop then dash with pepper and sea salt.
Place tray in oven for 30-40 minutes, until eggplant and zucchini are completely tender.
Turn oven down to 350°F and place falafel patties on a lightly oiled baking sheet for about 7-10 mins. per side, following package directions.
While the falafel is cooking, scrape out the flesh of the eggplant and place in blender with zucchini, handful of parsley, lemon juice, garlic, chili peppers and tahini sauce. Blend and set aside.
Blanch spinach, chop peppers thinly, dice tomatoes and slice onions.
When falafel patties have 3 minutes left to go, drizzle the flatbread with oil and place in oven to toast for a few minutes.
Remove flatbread from oven, layer evenly with eggplant blend and top with spinach, falafel and all remaining ingredients.
1 Package of Sol Cuisine Organic Falafel
1/4 cup of Tahini Sauce (comes with Sol Cuisine Organic Falafel)
1 large flatbread of choice
1 Large Eggplant
1/4 yellow pepper and orange pepper, sliced
1.5 Cloves of garlic, minced
1.5 tbsp. of fresh lemon juice
1/4 onion, sliced
2 large zucchini, chopped
3 roma tomatoes, diced
1 cup of sliced black olives
1 cup of artichoke hearts
1 cup of blanched spinach
Bundle of Italian parsley
Sprinkle of crushed chili pepper flakes
Drizzle of olive oil