Spicy Felafel Sausage Rolls (with vegan option)

Sausage rolls are pretty popular in Australia. They are not a very healthy meal, so increasingly people are making their own and generally they put in some grated veg to them to add a little nutrition, like my ones here.

These are a little different but are still very popular in my house.

So impatient for them to be ready!
So impatient for them to be ready!

They are very easy to make and freeze well.

  • 200g packet of dried felafel mix
  • 100ml water
  • 2 tbsp sweet chilli sauce
  • 400g tin brown lentils, drained and rinsed
  • 250g button mushrooms
  • 500g lean beef mince, or for the vegan option 500g roast pumpkin
  • 7 sheet of puff pastry (I use a gluten, egg and dairy free one as well as a regular one)


Mix together the felafel mix, chilli sauce and water and set aside.


Place the lentils and mushrooms in the food processor and process until fine (speed 6 for about 10 seconds in a thermal cooker).

Add the mince or pumpkin and process again until well combined (speed 6 for 20 seconds).

Scrape down the sides and add in the felafel mix, process until very well combined and quite smooth (speed 5 up to speed 7 for about 30 seconds).

Doesn’t look so appealing at this stage!

Cut each sheet of pastry in half and place a large spoonful of the mixture into the middle. Form into a strip down the length of the pastry and the fold over.


Cut into slices and place on a lined baking tray.


Cook in a preheated moderate oven for about 30 minutes or until golden brown and cooked through.


This makes a very large batch – enough for our family of 6 twice over (I freeze half of the mix) for dinner and a lunch or two.



Enjoy 🙂

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