Makes around 12
2 x 400g tins of chickpeas, rinsed and drained
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
½ tsp garam masala
¼ tsp coriander powder
½ tsp paprika
¼ tsp turmeric
Salt and black pepper
Lots of chopped herbs, e.g. parsley, chives and thyme
1 egg, plus 1 extra, beaten, for egg wash
Breadcrumbs, if needed
2 x 320g sheets of puff pastry
Poppy seeds, sesame seeds or linseeds, to decorate (optional)
- Place the chickpeas in a blender or food processor and pulse until roughly crushed, but not too smooth.
- Heat the oil in a pan over a medium heat and cook the onion and garlic until golden and soft. Add the spices and herbs and cook for 3-4 minutes, adding a splash of water if necessary to prevent burning.
- Transfer the onion mixture to a large bowl and allow to cool slightly. Add the chickpeas, herbs and egg and season well.
- If the mix seems too soft and wet, mix in enough dry breadcrumbs to reach a malleable consistency.
- Divide the mixture in half and spoon down the centre of the pastry sheets, rolling it gently to form fat sausages. Roll up the pastry to enclose the sausages, leaving some extra on the side for sealing. Brush with some beaten egg and seal by crimping together with a fork.
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4 and line two baking trays with parchment paper.
- Place the chickpea rolls on the prepared baking trays and bake for 30 minutes until golden brown and crisp. Allow to cool slightly before serving with your favourite dipping sauce.
Per Serving 338kcals, 22.5g fat (5.5g saturated), 28.5g carbs (0.9g sugars), 5.9g protein, 1.9g fibre, 0.159g sodium