Falafel Wraps With Grilled Eggplant Recipe

Name: Falafel Wraps With Grilled Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 14 oz can chickpeas, drained, rinsed, 10 oz frozen lima beans, thawed, 1/3 cup flour, 1 bunch parsley leaves, and more.

Yes, Falafel Wraps With Grilled Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Falafel Wraps With Grilled Eggplant

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