Recipe

Falafel rolls

Served with homemade baba ghanoush and zingy tabbouleh, these warm falafel wraps will be a popular dinner dish.

Dec 31, 2010 1:00pm
  • 1 hr 10 mins cooking
  • Serves 6
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Ingredients

Baba ghanoush
  • 1 small eggplant (230g)
  • cooking-oil spray
  • 2 teaspoon tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 clove garlic, crushed
Falafel rolls
  • 1 teaspoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chilli powder
  • 420 gram can chickpeas, rinsed, drained
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 2 teaspoon plain flour
  • 2 teaspoon olive oil, extra
  • 6 slice white mountain bread (150g)
  • 2 cup store-bought tabbouleh

Method

Falafel rolls
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    To make baba ghanoush, pierce eggplant all over with fork. Place eggplant on oiled oven tray; spray with oil. Roast, uncovered, about 40 minutes or until tender. When cool enough to handle, peel eggplant. Blend or process eggplant flesh with remaining ingredients until smooth.
  • 3
    Meanwhile, heat oil in small frying pan; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant.
  • 4
    Blend or process chickpeas until chopped finely. Add onion mixture and parsley; blend until combined. Stir in flour.
  • 5
    Using hands, shape mixture into twelve patties. Place on oiled oven tray; brush with extra oil. Cook, uncovered, in oven about 20 minutes or until browned both sides.
  • 6
    Roll each piece of mountain bread into a cone; secure with a toothpick. Divide tabbouleh and patties among cones. Serve with baba ghanoush.

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