Falafel Wraps - cooking recipe

Ingredients

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

Preparation

Make the baba ghanoush: Preheat oven to 400\u00b0F. 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.
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.
Blend or process chickpeas until chopped finely. Add onion mixture and parsley; blend until combined. Stir in flour.
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.
Roll each tortilla into a cone; secure with a toothpick. Divide tabbouleh and patties among cones. Serve with baba ghanoush.