Zucchini and haloumi falafel rolls

Cooking Vegetarian Zucchini and haloumi falafel rolls

For a flavour-packed vegetarian dinner, try these zucchini and haloumi falafel rolls.

Lables: Lower gi Fish free Peanut free Shellfish free Tree nut free
  1. Process chickpeas in a food processor until finely chopped (not smooth). Transfer to a bowl. Add zucchini, haloumi, coriander, mint, egg, cumin and flour. Season. Mix until well combined. Set aside.
  2. Meanwhile, make tahini yoghurt. Combine yoghurt, tahini, garlic and 1/3 cup water in a bowl. Season with salt and pepper.
  3. Roll 2 level tablespoons chickpea mixture into balls. Flatten slightly. Heat oil in a large non-stick frying pan over medium heat. Cook balls, in 3 batches, for 2 minutes each side or until golden brown. Drain on paper towel.
  4. Place bread rounds on serving plates. Spread with tahini yoghurt. Top with spinach, onion, beetroot and falafels. Roll up to enclose. Serve.

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2 x 400g cans chickpeas, drained, rinsed
1 large zucchini, grated
180g haloumi, cut into 5mm cubes
1 cup chopped fresh coriander leaves
1 cup chopped fresh mint leaves
1 egg, lightly beaten
2 tsp ground cumin
1/2 cup plain flour
1/3 cup extra virgin olive oil
8 Lebanese bread rounds
120g baby spinach
1 red onion, halved, thinly sliced
2 large beetroot, peeled, cut into matchsticks
1 1/2 cups plain Greek-style yoghurt
2 tbsp tahini
1 garlic clove, crushed

Adv

Autors
Preparation time
25
Cooking time
15
Difficulty
Easy
Serves
8 people
Method
Baking
Category
Vegetarian
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