recipe of ultimate Zucchini and haloumi falafel rolls

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini and haloumi falafel rolls. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini and haloumi falafel rolls is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini and haloumi falafel rolls is something that I’ve loved my entire life.

Table of Contents


  • 2 x 400g cans chickpeas, drained, rinsed
  • 1 large zucchini, grated
  • 180g haloumi, cut into 5mm cubes
  • 1 cup chopped fresh coriander leaves
  • 1 cup chopped fresh mint leaves
  • 1 egg, lightly beaten
  • 2 teaspoons ground cumin
  • 1/2 cup plain flour
  • 1/3 cup extra virgin olive oil
  • 8 Lebanese bread rounds
  • 120g baby spinach
  • 1 red onion, halved, thinly sliced
  • 2 large beetroot, peeled, cut into matchsticks


  • Step 1
    Process chickpeas in a food processor until finely chopped (not smooth). Transfer to a bowl. Add zucchini, haloumi, coriander, mint, egg, cumin and flour. Season. Mix until well combined. Set aside.
  • Step 2
    Meanwhile, make tahini yoghurt. Combine yoghurt, tahini, garlic and 1/3 cup water in a bowl. Season with salt and pepper.
  • Step 3
    Roll 2 level tablespoons chickpea mixture into balls. Flatten slightly. Heat oil in a large non-stick frying pan over medium heat. Cook balls, in 3 batches, for 2 minutes each side or until golden brown. Drain on paper towel.
  • Step 4
    Place bread rounds on serving plates. Spread with tahini yoghurt. Top with spinach, onion, beetroot and falafels. Roll up to enclose. Serve.

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