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Avocado recipes

Chickpea falafel pitta breads on lemony avocado

15 minutes

Chickpea falafel pitta breads on lemony avocado

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

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.

Pot bread

Jamaican-style oxtail stew

Chocolate brownies with caramel mousse

Shortcrust pastry

Cauliflower and gruyere tart

Caramelised buttery pancakes

Flattened chicken with caponata

Asian burgers with coriander pesto

Anchovy-buttered crostini with poached eggs

Roast tomato and ricotta toasts

Fresh dragon fruit shakes

Tempura squid with sweet chilli sauce

Vanilla meringues with plum sauce

Gnocchi with a creamy cider and bacon sauce

Chickpea falafel pitta breads on lemony avocado

Chickpea falafel pitta breads on lemony avocado

Ingredients

Method