Falafel sausage rolls. Turn two popular classics into a showstopper dish packed with chickpeas, herbs and spices. Prep this in just 10 minutes and let the oven do the hard work. Delightfully easy to make and packed with lip-smacking flavors!
Both falafels and sausage rolls are iconic favorites, but combining them to create a fusion recipe is, in fact, a new idea. Trust me, the combo is utterly delicious, and is guaranteed to become a ‘statement dish’ in your recipe repertoire.
Falafel sausage rolls. Do you love the crispy, flavorful, chickpea-loaded Middle Eastern falafel? How about wrapping these delicious chickpea snacks in puff pastry? Double deliciousness guaranteed! Let me tell you, this is next level vegetarian sausage roll.
Falafel Sausage Rolls Recipe
Falafel mixture - This recipe features the key elements of classic falafel plus a few extra ingredients to keep the rolls moist. The extras include egg and fresh bread crumbs. Contrary to the classic recipe with dried chickpeas, I have used canned chickpeas to make the process quicker and easier.
To make the falafel filling, all you need to do is grind all the ingredients like chickpeas, parsley, coriander (cilantro) leaves, mint leaves, garlic, onions, spices, green chilies, egg, and bread with a dash of salt and pepper. The mixture will be slightly coarse and is perfect for the rolls.
Make falafel sausage rolls - Apart from the falafel mixture, one of the key ingredients of this recipe is puff pastry sheets. Both homemade and store bought pastry sheets are amazing in this recipe. The prepping process is very similar to regular sausage rolls. Cut the pastry sheets into halves and arrange falafel mixture on one side of the sheet. Fold over, cut, and bake.
More Sausage Rolls Recipes:
Falafel Sausage Rolls | Video
Ingredients
Falafel mixture:
- 2 x 420 g canned chickpeas drained and rinsed
- ½ cup chopped parsley leaves
- ½ cup chopped coriander cilantro leaves
- ¼ cup chopped spring onions scallions
- 2 garlic cloves peeled and roughly chopped
- ½ cup chopped onions
- 1 green chili chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper optional
- 1 egg
- 1 bread slices cut into small pieces
- Salt and pepper to taste
Sausage rolls:
- 3 puff pastry sheets thawed
- 1 egg lightly whisked
- 2 tablespoons sesame seeds optional
Serve:
- Garlic aioli garlic tahini sauce or ketchup
Instructions
Make falafel mixture:
- Place chickpeas, parsley, coriander (cilantro) leaves, spring onions (scallions), garlic, onions, green chili, ground cumin, ground coriander, cayenne pepper (if using), egg and bread slices in a food processor. Season with salt and pepper.
- Grind to a coarse paste.
- Divide the mixture into 8. Set aside.
Make falafel sausage rolls:
- Preheat oven to 200 C / 400 F. Line a large baking tray with baking paper. Set aside.
- Place one puff pastry sheet on a flat surface.
- Cut sheet in half horizontally.
- Spoon ⅛th of the falafel mixture down along the long side of the pastry half.
- Shape the mixture into long sausages.
- Roll up pastry to enclose filling, finishing seam side down.
- Brush with whisked egg. Sprinkle with sesame seeds (if using).
- Repeat with the remaining pastry sheets, falafel mixture and whisked egg.
- Place rolls, seam side on the baking tray, 2 cm apart.
- Bake for about 20-25 minutes or until golden and cooked through.
Video
Notes
- If using dried chickpeas, rinse and soak chickpeas overnight. Cook them separately before grinding to a coarse paste.
- To make the gluten free version of these rolls, use GF puff pastry sheets and GF breadcrumbs
- You can freeze the cooked rolls for later use if you like
Nutrition
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