Chickpea Rolls


Preparation info

  • Difficulty


  • Makes


Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

Bourke Street Bakery’s chickpea roll is a take on a falafel roll. Falafel rolls are deep-fried chickpea or broad (fava) bean balls that are then stuffed into pita bread with salad. They have been around for thousands of years and are basically the Middle Eastern version of fast food.

Our chickpea roll has been around for considerably less time, although it is an even faster food. The chickpea roll does have a slight chilli heat, so if that is not to your liking, just omit the chilli. You can use English spinach or silverbeet (Swiss chard) instead of the baby spinach if you prefer.


  • 250 g (9 oz) dried chickpeas
  • 40 ml ( fl oz/2 tablespoons) olive oil
  • 4 garlic cloves, finely chopped
  • 100 g ( oz) brown onions, finely chopped
  • 250 g (9 oz) red capsicums (peppers), seeded, membrane removed and roughly chopped
  • 1 small red chilli, seeded and finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 800 g (1 lb 12 oz) baby English spinach
  • 40 g ( oz/2 tablespoons) tahini
  • 20 g (¾ oz) dry breadcrumbs
  • 20 ml (½ fl oz/1 tablespoon) freshly squeezed lemon juice
  • 20 g (¾ oz/1 tablespoon) plain yoghurt
  • 1 large handful mint leaves, chopped
  • 1 large handful coriander leaves, chopped
  • 5 g ( oz/1 teaspoon) salt
  • ½ teaspoon cayenne pepper
  • 1 quantity puff pastry
  • egg wash, for brushing
  • paprika, for sprinkling


Put the chickpeas in a bowl, cover with water and set aside to soak overnight to soften.

Drain the chickpeas and place them in a saucepan with 1 litre of water, place over high heat, bring to the boil then reduce to a simmer and cook until softened. Drain the chickpeas and blend with a stick blender or transfer to a food processor and process until mashed but not completely smooth — the mixture should be slightly chunky.

Heat the oil in a saucepan over medium heat. Add the garlic, onion, capsicum and chilli and cook for 3–4 minutes, or until soft. Add the cumin and coriander seeds and cook for 10 minutes, stirring regularly, until aromatic. Add the spinach, stir for 1 minute, or until slightly wilted, then remove from the heat. Allow to cool.

Transfer the spinach mixture to a large container and add the chickpeas, tahini, breadcrumbs, lemon juice, yoghurt, mint and coriander. Add the salt and cayenne pepper and stir well until all the ingredients are combined.

Roll out the puff pastry into a rectangle, about 92 x 32 cm (36 x 12¾ inches). Cut the pastry into six rectangles about 15 x 30 cm (6 x 12 inches) each. Preheat the oven to 200°C (400°F/Gas 6).

Divide the filling mixture into six even-sized portions. On a clean work surface, roll each portion out into a 30 cm (12 inch) log with a 3 cm ( inch) diameter. Place each log lengthways in the centre of a pastry rectangle and brush one long edge with egg wash. Firmly fold the pastry over, pressing to enclose the log tightly, leaving the ends open. Cut each roll into two even-sized pieces and place on baking trays lined with baking paper, seam side down. Brush the top of each roll with egg wash and sprinkle with paprika. Reduce the oven temperature to 190°C (375°F/Gas 5) and bake for 35–40 minutes, or until golden brown.