Name: Falafel rolls
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: Baba ghanoush; 1 small eggplant (230g); cooking-oil spray; 2 teaspoon tahini; 1 tablespoon lemon juice; 1 tablespoon water; 1 clove garlic, crushed; 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

Falafel rolls

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

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Serves 6

Cook

1H 10M

Ingredients

Baba ghanoush

1 small eggplant (230g)

cooking-oil spray

2 teaspoon tahini

1 tablespoon lemon juice

1 tablespoon water

1 clove garlic, crushed

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

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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