Falafel Tortilla Rolls
One of the things I love most about a great bar mitzvah (or bat mitzvah, for that matter!) is the thought and creativity that often goes into their planning. I’ve always considered it an honor to be asked to create kosher versions of sushi for these events. Never have I minded the mashgiach, a rabbi, or other supervisor versed in kosher law, looking over my shoulder at my every move. After all, even rabbis like to pick up a few good sushi-making tips!
Makes4 rolls (20 pieces)
Preparation Time25 min
- 3 cups (600 g) prepared Traditional Sushi Rice, Quick and Easy Microwave Sushi Rice, or Brown Sushi Rice (see below)
- 1/2 cup (50 g) Japanese bread crumbs (panko)
- 2 tablespoons olive oil
- 1/4 teaspoon dark sesame oil
- 1 teaspoon minced garlic
- 6 sprigs fresh parsley, stems removed and coarsely chopped
- 4 teaspoons toasted sesame seeds
- pinch of salt
- 2 10 in (25 cm) ﬂour tortillas or lavash
- 4 heaping tablespoons hummus
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 cup (100 g) cooked chickpeas, coarsely chopped
- 1 4 in (10 cm) length carrot, cut into matchstick strips
- 1 English cucumber (Japanese cucumber), deseeded, cut into matchstick strips 4 in (10 cm) length
- 1 large Romaine lettuce leaf, shredded
Heat oven to 350°F (175°C). In a small bowl, stir together the Japanese breadcrumbs, olive oil, dark sesame oil, and garlic. Mix well, then place in a thin layer on a baking sheet. Toast in the oven until golden brown or about 5 minutes. Remove from baking tray to prevent further browning and toss with the parsley, sesame seeds, and pinch of salt.
Cut the ﬂour tortillas or lavash down to the size of four 4 x 7 inch (10 x 18 cm) sheets of nori. Place one sheet of the ﬂour tortilla on a bamboo rolling mat. Be sure that the short end is parallel to the bottom of the mat. Wet your ﬁngertips and spread about ¾ cup (150 g) of the prepared Sushi Rice evenly over the bottom ¾ of the tortilla.
Stir the hummus together with the ground coriander and ground cumin. Spread 1 heaping tablespoon across the center of the rice. Sprinkle ¼ of the chickpeas over the hummus. Add ¼ of the toasted Japanese breadcrumb mixture over the top. Arrange ¼ of the carrot matchsticks and ¼ of the cucumber matchsticks over the ﬁllings. Top with ¼ of the shredded Romaine lettuce.
Wet your ﬁngertips again and slide your thumbs underneath the mat while grasping the ﬁllings with all other ﬁngertips. Roll the bottom of the mat just over the ﬁllings and tuck the ﬁllings snugly under the fold.
Lift the edge of the mat and continue rolling until the roll is complete. Shape the roll by pressing your foreﬁngers on the top of the mat while simultaneously pressing your thumbs and middle ﬁngers into the sides.
Repeat with the remaining tortilla and ﬁllings. Place each roll seam side down on a cutting board. Use a sharp knife dipped lightly in water to cut each roll into 5 pieces. Serve immediately with tahini if desired.
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Copyright 2012 Marisa Baggett