Name: Falafel rolls
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: Baba ghanoush; 1 small eggplant (230g); cooking-oil spray; 2 teaspoon tahini; 1 tablespoon lemon juice; 1 tablespoon water; 1 clove garlic, crushed; 1 teaspoon olive oil; 1 medium brown onion (150g), chopped finely; 1 clove garlic, crushed; 2 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon chilli powder; 420 gram can chickpeas, rinsed, drained; 1 cup coarsely chopped fresh flat-leaf parsley; 2 teaspoon plain flour; 2 teaspoon olive oil, extra; 6 slice white mountain bread (150g); 2 cup store-bought tabbouleh

Ingredients

Baba ghanoush

1 small eggplant (230g)

cooking-oil spray

2 teaspoon tahini

1 tablespoon lemon juice

1 tablespoon water

1 clove garlic, crushed

1 teaspoon olive oil

1 medium brown onion (150g), chopped finely

1 clove garlic, crushed

2 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon chilli powder

420 gram can chickpeas, rinsed, drained

1 cup coarsely chopped fresh flat-leaf parsley

2 teaspoon plain flour

2 teaspoon olive oil, extra

6 slice white mountain bread (150g)

2 cup store-bought tabbouleh

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.To make baba ghanoush, pierce eggplant all over with fork. Place eggplant on oiled oven tray; spray with oil. Roast, uncovered, about 40 minutes or until tender. When cool enough to handle, peel eggplant. Blend or process eggplant flesh with remaining ingredients until smooth.

3.Meanwhile, heat oil in small frying pan; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant.

4.Blend or process chickpeas until chopped finely. Add onion mixture and parsley; blend until combined. Stir in flour.

5.Using hands, shape mixture into twelve patties. Place on oiled oven tray; brush with extra oil. Cook, uncovered, in oven about 20 minutes or until browned both sides.

6.Roll each piece of mountain bread into a cone; secure with a toothpick. Divide tabbouleh and patties among cones. Serve with baba ghanoush.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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