Zucchini and haloumi falafel rolls
- 09.03.2017
- 1 966
For a flavour-packed vegetarian dinner, try these zucchini and haloumi falafel rolls.
Recipe «Zucchini and haloumi falafel rolls» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- 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.
- Meanwhile, make tahini yoghurt. Combine yoghurt, tahini, garlic and 1/3 cup water in a bowl. Season with salt and pepper.
- 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.
- Place bread rounds on serving plates. Spread with tahini yoghurt. Top with spinach, onion, beetroot and falafels. Roll up to enclose. Serve.