Image by Guy Bailey
Ingredients (10)
- 500g packet Lebanese bread rounds
- 700g cauliflower, cut into florets
- 2 eggs
- 1/4 cup roasted almond kernels
- 1/3 cup grated tasty cheese
- 1 large zucchini, cut into batons
- Olive oil spray
- 1/4 cup plain Greek-style yoghurt
- 1 tsp harissa paste
- 200g tub beetroot hummus dip
Method
- Step 1 Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
- Step 2 Tear 1 1/2 Lebanese bread rounds into small pieces. Place cauliflower in a food processor. Pulse until finely chopped. Add eggs, almonds, cheese and torn bread. Pulse to combine. Season well with salt and pepper. Using 2 tablespoons mixture at a time, roll into 12 balls. Place on prepared tray with zucchini. Spray with oil. Bake for 25 to 30 minutes or until golden brown.
- Step 3 Place yoghurt and harissa in a small bowl. Gently stir to create a marbled effect. Spread each Lebanese bread with hummus. Top each with salad leaves, zucchini, onion and 3 felafels. Dollop with yoghurt mixture. Sprinkle with coriander. Wrap to enclose. Serve immediately.