Prepare quinoa and farro according to package recipes.
1-1/3 cup farro, cooked and cooled, 2/3 cup quinoa, cooked and cooled
Grate zucchini and squash, dice eggplant small. Toss together with ¼ tsp salt. Place in a strainer and allow excess moisture to drain for 30 minutes. Put all vegetables in a kitchen towel and squeeze remaining water.
2-3/4 oz eggplant, fresh, peeled, diced 1/4", 2-3/4 oz yellow squash, fresh, grated, 2-3/4 oz zucchini, fresh, grated, 1/4 tsp kosher salt
Heat oil in a saute pan. Add onion and garlic. Cook until softened. Add cumin, chile powder, salt, and pepper. Cook until spices are fragrant.
In a bowl, combine farro, quinoa, zucchini, squash, eggplant, and onion and garlic mixtures. Add cilantro and breadcrumbs and mix until evenly combined.
3 Tbsp cilantro, fresh, chopped, 1/2 cup panko breadcrumbs
Scoop into 2 oz. balls. Roll to form and place on parchment-lined sheet tray.
Bake at 350 degrees until golden brown and heated through.