Falafel Wraps

Name: Falafel Wraps
Ingredients: 1 eggplant small; cooking oil spray; 2 teaspoons tahini; 1 tablespoon lemon juice; 1 tablespoon water; 1 clove garlic minced; 3 teaspoons olive oil plus more for greasing; 1 yellow onion medium, chopped finely; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon chili powder; 14 ounces chickpeas rinsed, drained; 1/2 bunch fresh flat leaf parsley coarsely chopped; 2 teaspoons all-purpose flour; 6 whole wheat tortillas; 1 package tabbouleh store-bought

16 ingredients

5 steps

Ingredients

1 eggplant small
cooking oil spray
2 teaspoons tahini
1 tablespoon lemon juice
1 tablespoon water
1 clove garlic minced
3 teaspoons olive oil plus more for greasing
1 yellow onion medium, chopped finely
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
14 ounces chickpeas rinsed, drained
1/2 bunch fresh flat leaf parsley coarsely chopped
2 teaspoons all-purpose flour
6 whole wheat tortillas
1 package tabbouleh store-bought

Directions

1

Make 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.
2

Meanwhile, make the falafel: Heat 2 tsp oil in small skillet; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant.
3

Blend or process chickpeas until chopped finely. Add onion mixture and parsley; blend until combined. Stir in flour.
4

Using 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.
5

Roll each tortilla into a cone; secure with a toothpick. Divide tabbouleh and patties among cones. Serve with baba ghanoush.