Falafel Wraps - cooking recipe

Ingredients

3/4 cup frozen fava beans, thawed and peeled
1 can (15 oz) chickpeas, drained and rinsed
1/3 cup coarsely chopped fresh flat-leaf parsley
1 small red onion, coarsely chopped
1/3 cup flour
2 tsp ground coriander
1 tsp ground cumin
1 None egg
1 tsp baking soda
4 large pocket-less pita breads
1 cup hummus
1 1/2 cups mesclun
None None FOR THE MARINATED GRILLED EGGPLANT
6 None baby eggplant, sliced thinly lengthwise
2 tbsp olive oil
2 cloves garlic, crushed
1 tbsp white wine vinegar
1 tbsp finely chopped fresh flat-leaf parsley

Preparation

Blend or process fava beans, chickpeas, parsley, onion, flour, spices, egg and baking soda until almost smooth. Shape rounded tablespoons of mixture into 16 falafel patties. Place on tray. Cover and refrigerate 30 mins.
For the marinated grilled eggplant, cook eggplant on heated oiled grill pan or skillet until browned both sides. Combine eggplant in medium bowl with remaining ingredients.
Cook falafel patties on heated oiled grill pan or skillet until browned on both sides.
Spread heated pitas with hummus. Top with mesclun, eggplant and falafel patties; roll to enclose filling.