Ingredients

  • 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)

Directions

  1. Make the baba ghanoush: Preheat oven to 400°F. 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.
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NutritionView more

250Calories
Sodium15%DV360mg
Fat14%DV9g
Protein14%DV7g
Carbs12%DV37g
Fiber28%DV7g

PER SERVING *

Calories250Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium360mg15%
Potassium430mg12%
Protein7g14%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate37g12%
Dietary Fiber7g28%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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