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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.
RecipeNLG
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Individual cups for perfectly shaped poached eggs
Safe bristle-free grill cleaner — no wire bristles in food
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
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Individual cups for perfectly shaped poached eggs
Safe bristle-free grill cleaner — no wire bristles in food
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature