Name: Felafel rolls with tabbouleh
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 250 gram frozen broad beans; 250 gram canned chickpeas, rinsed, drained; 2 clove garlic, crushed; 6 green onions, coarsely chopped; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 cup coarsely chopped fresh flat-leaf parsley; 2 tablespoon polenta, approximately; cooking-oil spray; 1 lebanese cucumber; 1 baby cos lettuce, leaves separated; 4 large wholemeal pita breads; Tabbouleh; 2 tablespoon burghul; 2/3 cup finely chopped fresh flat-leaf parsley; 2 green onions, finely chopped; 1 tomato, finely chopped; 2 teaspoon olive oil; 1 teaspoon lemon juice; Yoghurt sauce; 2/3 cup (190 grams) yoghurt; 1 clove garlic, crushed; 2 teaspoon lemon juice; 2 teaspoon finely chopped fresh mint

Ingredients

250 gram frozen broad beans

250 gram canned chickpeas, rinsed, drained

2 clove garlic, crushed

6 green onions, coarsely chopped

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 cup coarsely chopped fresh flat-leaf parsley

2 tablespoon polenta, approximately

cooking-oil spray

1 lebanese cucumber

1 baby cos lettuce, leaves separated

4 large wholemeal pita breads

Tabbouleh

2 tablespoon burghul

2/3 cup finely chopped fresh flat-leaf parsley

2 green onions, finely chopped

1 tomato, finely chopped

2 teaspoon olive oil

1 teaspoon lemon juice

Yoghurt sauce

2/3 cup (190 grams) yoghurt

1 clove garlic, crushed

2 teaspoon lemon juice

2 teaspoon finely chopped fresh mint

Method

Felafel rolls with tabbouleh

1.Preheat oven to 220°C.

2.In medium heatproof bowl, cover beans with boiling water; stand 5 minutes, drain. Remove and discard skins.

3.Process beans, chickpeas, garlic, onion, spices and herbs until combined. Shape level tablespoons of mixture into patties; roll patties in polenta, place on oiled oven tray. Spray patties lightly with cooking-oil spray. Bake about 40 minutes.

4.Using a vegetable peeler, cut cucumber into ribbons lengthways. Divide lettuce, cucumber, felafel, tabbouleh and yogurt sauce among breads; roll up to enclose filling.

Tabbouleh

5.In small heatproof bowl, cover burghul with boiling water; stand 10 minutes, drain. Pat dry with absorbent paper. Combine burghul with remaining ingredients in medium bowl.

Yoghurt sauce

6.In a small bowl, combine all ingredients.

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

Felafel rolls with tabbouleh

Tabbouleh

Yoghurt sauce

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