Falafel roll-ups

Name: Falafel roll-ups
Cook time: 30 min
Yield: 4
Cuisine: Lebanese
Ingredients: 4 spring onions, chopped; 15g roughly chopped flat-leaf (Italian) parsley; 1 handful coriander (cilantro) leaves; 1 tsp ground coriander; 1 tsp ground cumin; pinch of chilli powder; 1 garlic clove, crushed; 150g tinned chickpeas, rinsed and drained; plain flour, to coat; oil, for cooking; 2 tbsp ready-made hummus; 2 rounds Lebanese bread, cut in half; 100g ready-made tabbouleh

June 9, 2017

easyTime:< 30 minsMakes:4

A recipe from the Good Food collection.

Ingredients

4 spring onions, chopped
15g roughly chopped flat-leaf (Italian) parsley
1 handful coriander (cilantro) leaves
1 tsp ground coriander
1 tsp ground cumin
pinch of chilli powder
1 garlic clove, crushed
150g tinned chickpeas, rinsed and drained
plain flour, to coat
oil, for cooking
2 tbsp ready-made hummus
2 rounds Lebanese bread, cut in half
100g ready-made tabbouleh

Method

Step 1
Put the spring onion, parsley and coriander in a food processor, and process until finely chopped.
Step 2
Add the spices, garlic and chickpeas, and process to a smooth paste.
Step 3
Shape into 12 patties. Coat lightly in flour and refrigerate for 45 minutes.
Step 4
Fill a deep heavy-based saucepan one-third full of oil and heat to 180C, or until a bread cube browns in 15 seconds.
Step 5
Cook the falafel in batches for 2-3 minutes, or until browned and cooked through. Drain on paper towels.
Step 6
To serve, split the Lebanese bread halves. Spread the hummus over the bread, top with the tabbouleh and three falafel each. Roll up and wrap in baking paper.