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Chickpea Date and Pistachio Rolls
( SERVES 4 )

Reader Recipes

5.0 / 5 FROM 1

When I saw a big bowl of chickpeas and tahini paste was going to be dumped as rubbish, my cooking class classmate Ruby suggested me to take it home to create a new recipe, so here is the new recipe that I created.

Ingredients

1 cup	Chickpeas, Soak, boil, drain, mash
2 Tbsp	Tahini paste
1 medium	Free-range egg yolks
1 handful	Pistachios, Crush coarsely
1 handful	Dates, Cut into small pieces
3 Tbsp	Raw sugar
½ cup	Butter, Clarifying
2 sheets	Rice paper
2 Tbsp	Yoghurt
3 Tbsp	Self raising flour
1 pinch	Mixed spice
1 pinch	Nutmeg
1 tsp	Vanilla essence

Directions

To make the filling for the rolls, in a food processor, add chickpeas to mash
Mix in tahini paste, yogurt, raw sugar, clarifying butter, self raising flour and egg yolk
Lastly mix in crushed pistachio and minced dates, mixed spice, nutmeg and vanilla essence
On a chopping board, brush one side of the rice paper with boiled water, use the dry side to fill up a thin layer of filling with a greased palette knife. Left an inch without filling at the end of the sheet, but brush it with egg wash or hot water
Roll it like how you roll the sushi. Try to keep the diameter of the roll as small as possible, it shouldn't exceed an inch.
Cut the rolls into pieces like sushi with a scissor, but it should be about 1 centimeter thick
Place the cut-rolls on a greased baking tray, brush with egg white, water and vinegar mixture, bake with 180 degrees Celsius for about 15 minutes, then turn the rolls, bake another 10 to 15 minutes until they turn brownish and crunchy.
Serve with cognac ice-cream