This recipe is a vegetarian twist on a sausage roll. After our Breakfast Sausage Rolls were such a huge huge hit with our family & friends, for Naomi’s Tea Party we thought we would create a vegetarian version of a sausage roll to go along side the meat lover’s version.
The falafel is a traditional vegetarian Middle Eastern food that is becoming extremely popular recently which we are all big fans of, especially Naomi. It would have been rude not to include a falafel based food for this event.
Basically what we did was create a simple falafel type mix which we kept rather wet to prevent it drying out when we baked it, this way it gave a change for the pastry to fully cook without over doing the falafel.
- 400g tin chickpeas, drained
- 50g fresh coriander
- 1 large onion, roughly chopped
- 4 gloves garlic, peeled
- 1/4 tsp chilli powder
- 2 tsp cumin
- 1 tsp salt
- black pepper
- 2 tbsp plain flour
- 2 tsp baking powder
- 500g puff pastry
- 1 egg
- pinch salt
- splash of milk
- 1 tsp cumin
- In a food processor blitz the onion & garlic to create a rough paste and set aside
- Add the chickpeas, coriander, spices, salt, pepper, flour & baking powder to the food processor and wizz to a chunky mixture. Add the onion & garlic mix to combine. Taste to see if it needs any more spices or seasoning, the raw garlic & onion will have a harsh taste but don't be alarmed that will go once cooked.
- Roll out your puff pastry on a floured surface till its about a 4mm thick rectangle. Cut the pastry horizontally into 3 even strips.
- Brush the pastry with your egg wash (egg, milk & salt) and sprinkle over the cumin slightly.
- Spoon the falafel mix onto the 3 sections of pastry in thin strips, you may want to get your hands dirty to help shape them into a sausage shape. Roll the pastry over the falafel, tucking the pastry under it. The egg wash will help the pastry stick.
- Cut the falafel rolls into individual inch long strips (you can do them larger if you wish), use your knife to create a slit in the top of the pastry, this will help release any steam.
- Brush your falafel rolls with some more egg wash and bake for 20mins at 180C.
This recipe was a lot more successful than we first anticipated, we originally thought it would just be a fun, different recipe we should try out some time & this was the perfect opportunity to do so. We were unsure how well the falafel would go with pastry, if it would be too heavy etc. however the end result was a triumph & some of us even prefered it to the real sausage…
We also discovered that this matches perfectly with a dollop of houmous, adding a bit of moisture and even more chickpea deliciousness.
YAY FOR CHICKPEAS