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.
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
Divide the filling mixture into six even-sized portions. On a clean work surface, roll each portion out into a
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