top of page
Sweet Potato Falafel_01.jpg

Rustic Rolls

Enjoy these artisan-style rolls warm from the oven. Made to a classic recipe they deliver an open texture, a crisp crust and a distinct full flavour.

The packaging artwork to Paul Hollywood Ready to Bake Rustic Rolls, pack of 4

Available at...

Homemade Sweet Potato Falafel and Houmous Rustic Rolls

Sweet Potato Falafel_01.jpg

MAKES: 4 rolls, with a few leftover falafel
TAKES approx. 1 hour


1 pack Paul Hollywood Ready To Bake Rustic Rolls

• 1 medium sweet potato (approx. 200-220g)

• 1 onion, very finely chopped

• 2 tsp olive oil

• 1 clove garlic, chopped or crushed

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp paprika

• Pinch ground turmeric

• 1 x 400g tin chickpeas, rinsed and drained

• 1 tbs tahini or smooth peanut butter

• Good pinch sea salt and black pepper

• Handful fresh breadcrumbs

• Handful mixed fresh herbs, finely chopped – mix of mint parsley and coriander

To serve:


• Mixed salad leaves

• Red onion, finely sliced

• Mixed seeds

• Fresh mint leaves




  1. Preheat the oven to 170°C fan 

  2. Pierce the sweet potato a few times with the point of a sharp knife then place on a piece of kitchen paper and microwave for 5-6 minutes or until just soft. Set aside to cool a little

  3. Meanwhile, mash the chickpeas with a fork in a large bowl

  4. Sauté the onion in the oil in a frying pan for 2-3 minutes then add the garlic and spices and cook for another 2 minutes. Tip into the bowl with the chickpeas and stir in the tahini or peanut butter

  5. Cut the sweet potato in half, scoop out the flesh and add to the bowl with the chickpeas and onion mixture. Season well with salt and pepper then add the breadcrumbs and herbs and mix well. Alternatively, you can briefly blitz the mixture in a food processor but don’t make it too smooth. 

  6. Form into small balls about 3-4cm diameter and place on baking tray lined with oiled foil. Bake in the oven for 10 minutes then increase the oven temperature to 200°C. Add the rustic rolls on a separate tray and bake for 10 minutes until the rolls and falafel are ready

  7. Split each roll in half and spread some houmous on the base of each one. Add some spinach or mixed salad leaves then a few falafel into each roll. Sprinkle over a few mixed seeds, some fresh mint leaves and a few slivers of red onion. Serve with extra houmous and salad on the side. You may have extra falafel which will keep in the fridge for a day or two.

  • Instagram


Wheat Flour, Water, Rye Flour, Yeast, Salt, Wheat Gluten, Flour Treatment Agent (Ascorbic Acid).


Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold. May contain traces of nuts, mustard, sesame seeds and lupin.

Storage: Store in a cool, dry place. Packaged in a protective atmosphere.

Baking Instructions

Remove all packaging.

Place on a baking tray in a middle of a pre-heated oven 220°C, 200°C Fan, Gas Mark 7 for 8-10 minutes. For a crisper crust, lightly sprinkle with water before baking.

Allow to cool for 2 minutes on a wire rack before serving.

If baking from frozen, cook for an additional 2 minutes.

Nutrition Information

Oven baked according to instructions

Suitable for Vegetarians and Vegans

Check out my other breads

The packaging artwork to Paul Hollywood Ready to Bake Crusty Rolls, pack of 4
The packaging artwork to Paul Hollywood Ready to Bake Multi-Seed Rolls, pack of 4
bottom of page