Falafel Wraps With Grilled Eggplant

• 14 ounces chickpeas drained, rinsed
• 10 ounces frozen lima beans thawed
• 1/3 cup flour
• 1 bunch parsley leaves
• 1 bunch mint leaves
• 6 spring onions thinly sliced
• 1 medium egg
• 2 cloves garlic crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 6 baby eggplants thinly sliced lengthwise
• oil for deep-frying
• 8 ounces baba ghanoush
• 2 ounces baby arugula
• 1/2 red onion thinly sliced
• 6 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, flour, parsley, mint, spring onions, egg, garlic, ground cumin, ground coriander, eggplants, oil, baba ghanoush, arugula, red onion, pita breads

Taken from www.yummly.com/recipe/Falafel-Wraps-with-Grilled-Eggplant-1399960 (may not work)