Chickpea falafel pita breads

1 x 400 g can chickpeas
onion 1, finely chopped
garlic 2 cloves, crushed
toasted cumin ½ t
coriander ½ t chopped
seasoning, to taste
lemon 1, juiced
olive oil, for drizzling
flour, for dusting
canola oil ¼ cup
avocados 2, mashed
Rosa tomatoes 100 g, halved
spring onions 6, chopped
pita breads 4, warmed

1 Drain the chickpeas and mash with the
onion, garlic, cumin, coriander and seasoning,
to taste. Add half the lemon juice and drizzle
with olive oil. Mould into bite-sized balls and
dust in flour.

2 Place a pan over a medium to high heat, add the canola oil and gently fry the falafel balls until crisp and golden. Remove using a slotted spoon and drain on kitchen paper.

3 Mix the avocado with the remaining lemon
juice. Serve the falafel balls inside the pita
breads with the Rosa tomatoes and spring

RECIPE: Abigail Donnelly

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