Falafel Wraps

• 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

1. Make the baba ghanoush: Preheat oven to 400u0b0F. 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.

eggplant, cookingoil spray, tahini, lemon juice, water, clove garlic, olive oil, yellow onion, ground cumin, ground coriander, chili powder, chickpeas, parsley, flour, whole wheat tortillas, tabbouleh

Taken from recipes-plus.com/api/v2.0/recipes/29151 (may not work)