These are delicious! Lightly spicy, and they go very well with a bit of tomato
sauce to dip them in… Gluten free and vegetarian – what more can you ask? The
leftovers (if there are any) keep well in the fridge for a day or two and can be
reheated in a 200°C oven for a few minutes before serving.
- 1 400g can cannellini beans, drained and rinsed
- 1 400g tin chickpeas, drained and rinsed
- 1 carrot, peeled and grated
- 2 cloves garlic, minced
- ¼ cup chopped parsley
- 1 small onion, roughly chopped
- Zest from half a lemon
- Juice from half a lemon
- ½ tsp cumin
- ½ tsp ground coriander
- Pinch of cayenne pepper
- 1 tsp salt
- 2 Tbsp water
- 6-8 Tbsp Gluten Free Goodies Company Pikelet and Waffle mix
- ½ tsp Gluten Free Goodies Company Baking Powder
- Gluten Free Goodies Company pastry, prepared according to the recipe on the
pack, to wrap the prepared falafel mix
Place all the ingredients, apart from the pikelet and waffle mix and baking
powder, in a food processor and whizz until a soft paste is formed.
Turn the mix out into a bowl and add the flour and baking powder to make a soft dough that can be spooned onto the pastry.
Roll out the pastry into thin sheets and apply the filling as you would for normal sausage rolls.
Roll the pastry around the filling and seal the edges by brushing
with a little water or egg wash (one egg whisked with a tablespoon or two of
water) before pressing together.
Cut into sausage roll lengths, brush with water or egg wash and sprinkle with
Bake at 200°C for 15 to 20 minutes until cooked through and the pastry is browned.
Recipe by Judy Mcdonald