Ingredients

• 1 ounce chickpeas, drained and rinsed
• 0.5 cup fresh parsley, chopped
• 0.25 cup fresh cilantro, chopped
• 0.25 yellow onion, diced
• 3 clove garlic, minced
• 1 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.33 cup all-purpose flour
• 3 tablespoon extra virgin olive oil
• 2 eggplant
• 1 ounce chickpeas for hummus, drained
• 0.25 cup tahini
• 3 tablespoon lemon juice, fresh
• 2 clove garlic for hummus, minced
• 0.25 teaspoon salt for hummus
• 2.5 tablespoon water
• 2 tablespoon fresh mint, chopped
• 4 piece pita bread
• 2 tomato, diced
• 1 cucumber, diced
• 2 tablespoon olive oil for garnish

Steps

1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Prepare the eggplants by washing and drying them thoroughly. Pierce each eggplant 4-5 times with a fork to allow steam to escape during roasting.
3. Place the whole eggplants directly on one prepared baking sheet and roast for 35-40 minutes, until the skin is wrinkled and the flesh is completely soft.
4. While the eggplants roast, prepare the falafel mixture: add the drained chickpeas, chopped parsley, cilantro, diced onion, and 3 minced garlic cloves to a food processor.
5. Add ground cumin, coriander, cayenne pepper, 1/2 teaspoon salt, and black pepper to the food processor.
6. Pulse the mixture 8-10 times until it resembles coarse breadcrumbs with small chunks remaining (do not over-process into a smooth paste).
7. Add the flour to the falafel mixture and pulse 3-4 times to combine evenly.
8. Transfer the falafel mixture to a bowl and refrigerate for 10 minutes to make it easier to shape.
9. Wet your hands slightly to prevent sticking. Form the falafel mixture into 12-16 small balls (about 1.5 inches in diameter) and arrange them on the second prepared baking sheet.
10. Drizzle the falafel balls with 2 tablespoons of olive oil and gently roll them to coat evenly on all sides.
11. When the eggplants have 5 minutes of roasting time remaining, place the falafel sheet in the oven alongside the eggplant sheet.
12. Bake the falafel for 20-25 minutes until golden brown and crispy, turning the baking sheet halfway through for even browning.
13. Once the eggplants are soft and tender, remove them from the oven and let cool for 5 minutes until cool enough to handle.
14. Cut each roasted eggplant in half lengthwise and scoop the soft flesh into a bowl, discarding the skin.
15. Add 2 minced garlic cloves and 1/4 teaspoon salt to the eggplant and mash with a fork until chunky-smooth (consistency should be slightly textured, not entirely smooth).
16. Drizzle 1 tablespoon of olive oil over the baba ganoush and stir to combine. Transfer to a serving bowl.
17. Make the herbed hummus: add the drained chickpeas, tahini, fresh lemon juice, 2 minced garlic cloves, and 1/4 teaspoon salt to a food processor.
18. Blend on high speed for 2-3 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy.
19. With the blender running, slowly drizzle in 2-3 tablespoons of water until the hummus reaches your desired consistency (creamy but not watery).
20. Fold in the chopped fresh mint until evenly distributed. Taste and adjust salt and lemon juice as needed.
21. Transfer the hummus to a serving bowl and create a well in the center with the back of a spoon. Drizzle with the remaining 1 tablespoon of olive oil.
22. Warm the pita bread: wrap in a clean, damp kitchen towel and microwave for 30 seconds, or wrap in foil and warm in the 400°F oven for 2-3 minutes.
23. Arrange the baked falafel in the center of a large serving platter. Place the herbed hummus and baba ganoush in bowls on either side.
24. Surround the dips with the warm pita bread, diced tomatoes, and diced cucumber. Garnish the platter with fresh parsley.
25. Serve immediately while the falafel is still warm and crispy, instructing guests to fill pita with falafel, vegetables, and dips according to their preference.