Falafel Wraps With Grilled Eggplant - cooking recipe

Ingredients

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

Preparation

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.
Meanwhile, for the eggplant, preheat a grill on high. Cook eggplant 1-2 mins each side, until golden brown.
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.
To assemble, divide baba ghanoush, arugula, onion, eggplant and falafel balls between pita breads. Serve immediately.