These vegetarian Chickpea Rolls are the perfect idea for appetizers, as a lunch-box addition or as an easy dinner paired with a salad. They’re made with puff pastry (try to get the most healthy as you can!) and a filling of protein-rich chickpeas and vegetables. My kids love them and probably don’t notice the nice little veggie hit they get from them!
- 1 tin chickpeas 400g
- 1 medium zucchini chopped
- 1 medium carrot chopped
- 1/2 red onion chopped
- 2 large eggs
- 1/4 cup breadcrumbs
- 1/2 cup grated cheese
- salt and pepper to taste
- 3 sheets puff pastry
- 1 Tbsp sesame seeds
Pre-heat oven to 180/350 degrees.
Get your pastry out of the freezer.
Line 2 baking trays with baking paper.
Add all the ingredients to your food processor and whizz until the carrot and other veggies are in small pieces.
Cut each sheet of pastry in half.
Spoon mixture along the length of the pastry a couple of centimeters from the edge.
Roll the pastry over to enclose the filling. Cut into 3 pieces.
Add each roll onto the tray. Moisten the top of the roll with egg, milk or water and sprinkle with sesame seeds.
Place in the oven for 15-20 minutes, checking to make sure they don't burn on top.
Remove from oven and allow to cool on a rack.
You can omit the breadcrumbs if you like.
You can change the grated cheese to nutritional yeast if you prefer.