Baking

Felafel rolls with tabbouleh

felafel rolls with tabbouleh
4
1H 15M

Ingredients

Tabbouleh
Yoghurt sauce

Method

Felafel rolls with tabbouleh

1.Preheat oven to 220°C.
2.In medium heatproof bowl, cover beans with boiling water; stand 5 minutes, drain. Remove and discard skins.
3.Process beans, chickpeas, garlic, onion, spices and herbs until combined. Shape level tablespoons of mixture into patties; roll patties in polenta, place on oiled oven tray. Spray patties lightly with cooking-oil spray. Bake about 40 minutes.
4.Using a vegetable peeler, cut cucumber into ribbons lengthways. Divide lettuce, cucumber, felafel, tabbouleh and yogurt sauce among breads; roll up to enclose filling.

Tabbouleh

5.In small heatproof bowl, cover burghul with boiling water; stand 10 minutes, drain. Pat dry with absorbent paper. Combine burghul with remaining ingredients in medium bowl.

Yoghurt sauce

6.In a small bowl, combine all ingredients.

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