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Chickpea falafel pitta breads on lemony avocado
4
Easy
10 minutes
15 minutesIngredients
- 1 x 400 g can chickpeas
- 1 finely chopped onion
- 2 crushed cloves garlic
- ½ t toasted cumin
- ½ t chopped coriander
- 2 T lemon juice
- Drizzle of olive oil
- Flour
- ¼ cup canola oil
- Lemony mashed avocado*
- Halved Rosa tomatoes
- Chopped spring onion
- Fresh pitta breads
Method
Drain can chickpeas and mash with finely chopped onion, crushed cloves garlic, toasted cumin, chopped coriander and seasoning, to taste.
Add 1 T of lemon juice and a good drizzle of olive oil, then mould into bite-sized balls and dust in flour.
Place a pan over a medium to high heat, add canola oil and gently fry the falafel balls until crisp and golden.
Remove using a slotted spoon and drain on kitchen paper.
Mash the avocado with the remaining 1 T of lemon juice.
Serve the falafels with lemony mashed avocado, halved Rosa tomatoes and chopped spring onion inside fresh pitta breads.