Recipe

Felafel rolls with tabbouleh

  • 1 hr 15 mins cooking
  • Serves 4
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Ingredients

Felafel rolls with tabbouleh
  • 250 gram frozen broad beans
  • 250 gram canned chickpeas, rinsed, drained
  • 2 clove garlic, crushed
  • 6 green onions, coarsely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 2 tablespoon polenta, approximately
  • cooking-oil spray
  • 1 lebanese cucumber
  • 1 baby cos lettuce, leaves separated
  • 4 large wholemeal pita breads
Tabbouleh
  • 2 tablespoon burghul
  • 2/3 cup finely chopped fresh flat-leaf parsley
  • 2 green onions, finely chopped
  • 1 tomato, finely chopped
  • 2 teaspoon olive oil
  • 1 teaspoon lemon juice
Yoghurt sauce
  • 2/3 cup (190 grams) yoghurt
  • 1 clove garlic, crushed
  • 2 teaspoon lemon juice
  • 2 teaspoon finely chopped fresh mint

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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