Falafel Wraps
16 ingredients
5 steps
Ingredients
- 1 None small eggplant (8oz)
- None None Cooking-oil spray
- 2 tsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
- 1 clove garlic, minced
- 3 tsp olive oil, plus more for greasing
- 1 None medium yellow onion, chopped finely
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili powder
- 1 None (14-oz) can chickpeas, rinsed, drained
- 1/2 bunch fresh flat-leaf parsley, coarsely chopped
- 2 tsp all-purpose flour
- 6 None whole wheat tortillas
- 1 package store-bought tabbouleh
Directions
-
1Make the baba ghanoush: Preheat oven to 400°F. Pierce eggplant all over with fork. Place on oiled baking sheet; spray with cooking spray. Roast, uncovered, for 40 mins or until tender. When cool, peel eggplant. Blend or process flesh with tahini, lemon juice, water, garlic, and 1 tsp oil until smooth.
-
2Meanwhile, make the falafel: Heat 2 tsp oil in small skillet; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant.
-
3Blend or process chickpeas until chopped finely. Add onion mixture and parsley; blend until combined. Stir in flour.
-
4Using hands, shape mixture into 12 patties. Place on oiled baking sheet; brush with more oil. Cook, uncovered, in oven for 20 mins or until browned both sides.
-
5Roll each tortilla into a cone; secure with a toothpick. Divide tabbouleh and patties among cones. Serve with baba ghanoush.
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