Falafel Wraps

• 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

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 small, cooking oil spray, tahini, lemon juice, water, garlic, olive oil, onion, ground cumin, ground coriander, chili powder, chickpeas, flat leaf parsley, flour, whole wheat tortillas, tabbouleh storebought

Taken from www.yummly.com/recipe/Falafel-Wraps-1400574 (may not work)