• Preheat oven to 180 degrees C (350 degrees F).  Remove pastry from freezer and allow to defrost on bench covered with a damp cloth
• Add onion to the food processor and pulse to chop. Add to a large bowl.  Add chickpeas, carrot and parsley to the processor now and process until finely chopped.  Add to the bowl along with the onion.
• Also add the dried herbs and 1 egg.  In a separate bowl add the bread and pour some milk over and allow to absorb.  Squeeze as much liquid out as possible and also add to the mixture.
• Using your hands, mix until well combined.  Crumble the feta into the mixture and stir to combine.  Small chunks of feta are good. 

To assemble the veggie sausage rolls:

• Cut a puff pastry sheet in half.  Add the chickpea mixture along the long edge (you can make them as big or as little as you like).  Add a little water along the edge and roll the pastry over to seal. 
  
• Cut into 5 rolls and add to a lined baking tray.  Continue with the remaining mixture and pastry. 
  
• Brush the rolls with the remaining egg (lightly beaten) and sprinkle with sesame seeds.

  Bake for 35 minutes or until golden brown. Serve warm with tomato sauce or chutney.