Chickpea falafel pitta breads on lemony avocado

Chickpea falafel pitta breads on lemony avocado

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  • 4
  • Easy
  • Dairy free
  • 10 minutes
  • 15 minutes


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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