Name: Felafel rolls with tabbouleh
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 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

Ingredients

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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