Falafel Wraps With Grilled Eggplant

• 14 oz can chickpeas, drained, rinsed
• 10 oz frozen lima beans, thawed
• 1/3 cup flour
• 1 bunch parsley leaves
• 1 bunch mint leaves
• 6 None spring onions, thinly sliced
• 1 None medium egg
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 6 None baby eggplants, thinly sliced lengthwise
• None None oil for deep-frying
• 8 oz baba ghanoush dip
• 2 oz baby arugula
• 1/2 None red onion, thinly sliced
• 6 None pita breads

1. For the falafel mixture, place chickpeas, beans, flour, parsley, mint, onion egg, garlic and spices into a food processor. Process until almost smooth, stopping to scrape down sides. Transfer mixture to a bowl. Chill, covered, at least 1 hour.
2. Meanwhile, for the eggplant, preheat a grill on high. Cook eggplant 1-2 mins each side, until golden brown.
3. Using floured hands, roll rounded tbsps of falafel mixture into balls. Heat oil in a wok or deep saucepan on high. When hot, deep-fry falafel balls in batches 5-6 mins, turning, until golden and crisp. Drain on paper towels.
4. To assemble, divide baba ghanoush, arugula, onion, eggplant and falafel balls between pita breads. Serve immediately.

chickpeas, beans, flour, parsley, mint, spring onions, egg, garlic, ground cumin, ground coriander, baby eggplants, oil, baby arugula, red onion, pita breads

Taken from recipes-plus.com/api/v2.0/recipes/29748 (may not work)