Vegan Kofta, Eggplant, Wrap

Ingredients:
1 cup chickpeas (cooked)
1 cup bread crumbs
1/4 cup minced onion
1/4 cup minced bell pepper
1 clove garlic (minced)
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
Instructions:
In a food processor, blend the cooked chickpeas until they are smooth.
Transfer the chickpea mixture to a large bowl and add the bread crumbs, minced onion, bell pepper, garlic, cumin, coriander, paprika, salt, and black pepper. Mix well.
Divide the mixture into 12 equal portions and shape each into a sausage-like shape.
Heat the olive oil in a large skillet over medium heat.
Add the koftas to the skillet and cook until they are browned on all sides, about 5 minutes.
Serve the koftas with your favorite dipping sauce.
Fried Eggplant: Ingredients:
2 medium eggplants
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
2 cups vegetable oil (for frying)
Instructions:
Cut the eggplants into 1/4-inch thick rounds.
In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
Heat the vegetable oil in a large skillet over medium-high heat.
Dip each eggplant round into the flour mixture, making sure to coat both sides.
Add the coated eggplant rounds to the hot oil and cook until they are golden brown, about 2-3 minutes per side.
Remove the eggplant rounds from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the fried eggplant hot with your favorite dipping sauce.
Grilled Veggie Wrap: Ingredients:
4 large flour tortillas
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 zucchini (sliced)
1 red onion (sliced)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
4 oz hummus
Instructions:
Heat a grill or grill pan to medium-high heat.
In a large bowl, mix together the bell peppers, zucchini, red onion, olive oil, salt, and black pepper.
Grill the veggies until they are slightly charred and tender, about 5-7 minutes.
Spread 1 oz of hummus onto each tortilla.
Divide the grilled veggies among the tortillas and wrap them up.
Serve the grilled veggie wraps warm.