Veggie chickpea rolls with zesty yoghurt herb dipping sauce

Makes 17

Veggie rolls

4 sheets of puffed pastry of choice

1 can chickpeas (strained and rinsed)

½ cup rolled oats

2 tbs extra virgin olive oil

5 carrots, chopped into chunks

½ large red capsicum chopped into small cubes

1 red onion chopped into chunks

2 zucchini chopped into chunks

1 tbp sesame seeds

2 tbs curry spice

¼ cup chopped coriander

2 eggs whisked

1 cup frozen peas

Salt & black pepper to taste

Spiced yogurt sauce

1 cup natural greek yogurt

1 handful of coriander chopped finely

1 small cucumber finely diced

½ tsp ground cumin

1/2 lemon (squeezed for juice)

Method

Pre-heat oven to 200 C.

Line 1x baking tray with baking paper.

Scatter the chopped zucchini & carrots on one tray & the capsicum on the other tray.

Drizzle the olive oil over the veggies & toss the cumin through them also.

Place the tray of carrots and zucchini into the oven for 15 minutes, add the other tray of capsicum after this 15 minutes & continue cooking both trays for another 15 minutes or until they look cooked.

Once cooked, add your carrots, zucchini , oats, chickpeas & coriander to the food processor & blitz until broken down (you don’t want a puree consistency).

Add this mixture to a mixing bowl & add 1x egg to mix through.

Add cooked capsicum, peas, salt & pepper

Line 2 baking trays with fresh baking paper.

Grab a handful of your mixture and place it in a line horizontally from the edge of the puff pastry.

Roll the pastry the entire way until it is not possible anymore.

Slice the fully completed roll into 5x sections to make 5x veggie rolls in total.

Place each roll onto a baking tray with gaps in between to allow room for expansion whilst cooking. Repeat this step until all filling has been used.

Brush all veggie rolls with egg & sprinkle sesame seeds ontop.

Cook for 50 minutes or until golden

While your waiting for your veggie rolls to cook, combine all dipping sauce ingredients into a bowl to serve.