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 (Main) |
| 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 |
AdvertisementAdvertise with NZME.
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
