Falafel-spiced Lamb Wraps

Ingredients

• 1 pack Mission Original Super Soft Wraps

• 1 tsp garam masala

• 1 tsp ground cumin

• 1 tsp ground coriander seeds

• 2 tsp crushed black peppercorns

• 1kg boneless lamb shoulder, cut into 2cm pieces

• ⅓ cup extra virgin olive oil

• 1 eggplant, cut into 1cm rounds

• 2 tbsp tahini

• 2 tsp ground turmeric

• 3 lemons, juiced

• 1 bunch flat-leaf parsley, leaves picked, finely chopped

• 1 bunch mint leaves, finely chopped

• 250g cherry tomatoes, quartered

• 1 spring onion, finely chopped

• Garlic dip

• Pickled jalapeños, to serve

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Instructions

• Step 1

  Place garam masala, cumin, coriander, pepper and 2 tsp salt in a large bowl. Add the lamb and toss to coat.

• Step 2

  Over medium-high heat, add 2 tbsp oil in a large frypan. Add lamb and cook, tossing the pan occasionally, for 8-10 minutes until lightly browned.

• Step 3

  Meanwhile, preheat a chargrill pan or barbecue to high. Drizzle remaining oil over eggplant and cook, turning, for 12 minutes or until softened and charred.

• Step 4

  Combine the tahini, turmeric and two-thirds of lemon juice in a bowl. Season.

• Step 5

  Combine herbs, tomato, spring onion and remaining lemon juice in a bowl.

• Step 6

  Spread garlic dip over flatbreads and top with eggplant, lamb, herb mixture and jalapenos. Drizzle with tahini mixture to serve.