Vegetable Rolls with ‘Chickpea Sticks’ and Date-Tahini Sauce
Makes 2 rolls
For the Chickpea Sticks
1/4 c (40 g) chickpeas
1/4 c (22 g) chickpea flour
Juice of one lime
1 tsp (5 ml) soy sauce
1 small garlic clove, crushed
1 tbsp (15 g) tahini
Dash of sea salt
For the sauce, from The First Mess with minor adaptations
2 large medjool dates
1 tbsp (15 ml) apple cider vinegar
Juice of half a lemon
1 tbsp (15 g) tahini
Small knob of ginger, rough chop
1 tsp (6 g) honey
2 tbsp (30 ml) olive oil
1/4 c (60 ml) boiling hot water
Dash of sea salt and pepper
For the rolls
4 sheets of nori
1/2 c (100 g) brown rice
Vegetable fillings of choice. Here I used red pepper, carrot, cucumber, mint and coriander/cilantro.
- For the chickpea sticks: Preheat the oven to 350 F/180 C. Combine ingredients in a bowl and mash together. I suggest starting with the chickpeas, chickpea flour and tahini and mashing everything together with the back of a fork. Then add the remaining ingredients and it will start to come together into something resembling a sticky dough.
- On a baking sheet, place a piece of parchment paper. Divide the dough into two pieces and shape into a long stick that is about the length of a nori sheet. Bake for ~ 20 minutes or until golden brown. You can make these ahead and keep them in the refrigerator for the week when you’re ready or eat them fresh out of the oven.
- For the sauce: Combine the dates and boiling water in a small bowl. Let them sit for a minute or two and then add the dates with the soaking water, plus all remaining ingredients to the blender and blend until smooth. You can also make this ahead and use during the week.
- For the rolls: Cook the brown rice. Julienne the carrots, cucumber and peppers. When everything is ready, on a piece of plastic wrap, place one nori sheet and with a tiny bit of water on your hand spread half the brown rice to the edges leaving about half an inch at the top border (see photo). At the bottom on the sheet add one chickpea stick, veggies, a tiny bit of the dipping sauce, and the greens. Using the plastic wrap to help you, roll together tightly (like rolling sushi). I like to double wrap these, so carefully take the roll and place it at the edge of a second nori sheet with the open edges of the first sheet facing up so that when you roll the second sheet the open edge of the first sheet will be closed and secure in the second sheet. Roll together and use a little water to dab the long edges of the nori sheet so it will stick together and close. Using a sharp knife carefully cut the roll into desired number of pieces. I like four pieces per roll. Serve with remaining dipping sauce.