Falafel Tortilla Rolls

Prepare the Traditional Sushi Rice, Quick and Easy Microwave Sushi Rice, or Brown Sushi Rice.

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.