Ingredients

Method

• 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

Ingredients

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.