4
Easy
10 minutes
15 minutes
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.
