0:25 Prep | 0:15 Cook 8 | Servings Easy
For a flavour-packed vegetarian dinner, try these zucchini and haloumi falafel rolls.
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 teaspoons 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 tablespoons tahini
1 garlic clove, crushed
Step 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.
Step 2 Meanwhile, make tahini yoghurt. Combine yoghurt, tahini, garlic and 1/3 cup water in a bowl. Season with salt and pepper.
Step 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.
Step 4 Place bread rounds on serving plates. Spread with tahini yoghurt. Top with spinach, onion, beetroot and falafels. Roll up to enclose. Serve.
Author: Kate Murdoch and Claire Brookman Image credit: Photography by Guy Bailey Publication: Super Food Ideas