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Zucchini and haloumi falafel rolls
Zucchini and haloumi falafel rolls
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Try delicious vegetarian zucchini and haloumi falafel rolls for a flavorful dinner.
Ingredients:
  • 2 x 400g cans chickpeas, drained, rinsed
  • 1 large zucchini, grated
  • 180g haloumi, cut into 5mm cubes
  • 250.00 ml chopped fresh coriander leaves
  • 250.00 ml chopped fresh mint leaves
  • 5.00 gm ground cumin
  • 125.00 ml plain flour
  • 75.08 gm extra virgin olive oil
  • 8 Lebanese bread rounds
  • 120g baby spinach
  • 1 red onion, halved, thinly sliced
  • 2 large beetroot, peeled, cut into matchsticks
  • 375.00 ml plain Greek-style yoghurt
  • 48.00 gm tahini
  • 1 garlic clove, crushed
Instructions:
  • Pulse chickpeas in a food processor until finely chopped but not smooth. Transfer to a bowl and combine with zucchini, haloumi, coriander, mint, egg, cumin, flour, and seasonings. Mix thoroughly and set aside.
  • Prepare the tahini yoghurt by mixing together yoghurt, tahini, garlic, and 1/3 cup of water in a bowl. Season with salt and pepper to taste.
  • Shape 2 level tablespoons of chickpea mixture into balls, then gently press to flatten. Heat oil in a large non-stick frying pan over medium heat. Cook the balls in 3 batches for 2 minutes on each side until they turn golden brown. Drain on paper towel.
  • Lay out bread rounds on plates. Smear with tahini yogurt. Add spinach, onion, beetroot, and falafels on top. Roll up and serve.

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