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Chickpea falafel pitta breads on lemony avocado

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Chickpea falafel pitta breads on lemony avocado

15 minutes

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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.