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Falafel sausage rolls recipe video

Falafel Sausage Rolls | Video

Sausage rolls loaded with the classic flavors of falafel!
5 from 51 votes
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Course: Snacks
Cuisine: Middle Eastern Fusion
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author :Nish Kitchen
Servings 36 rolls

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

Serving: 1g | Calories: 276kcal | Carbohydrates: 36g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 508mg | Fiber: 8g | Sugar: 6g