Pita com falafel, tzatziki fresco e abacate

Ingredientes

• 400 g canned chickpeas
• 2 cloves of garlic
• juice of 1/2 lemon
• red chilli to taste (I'd use 1/2)
• parsley (fresh or dried)
• 1 tsp cumin seeds
• salt & pepper
• wholemeal flour (or another type of flour)
• olive oil
• 1 avocado
• tzatziki to taste
• (wholegrain) pita breads

Modo de preparo

1. 1

   1. Drain the chickpeas and add them to a food processor along with the peeled garlic, chilli (seeds removed!), parsley, cumin and a drizzle of olive oil. Blitz until you have a thick paste. It'll likely be a bit too wet at this point, so add a spoonful of flour and blitz again briefly. With wet hands, shape the mixture into small balls, press them down slightly and place on a plate. Pop them in the fridge for about 15 minutes — this firms them up a little before frying.

2. 2

   2. Meanwhile, prepare the tzatziki and cut the avocado into chunks. Heat a little olive oil in a frying pan and fry the falafel over medium heat until golden brown on both sides. Warm the pitas, spoon in some tzatziki, add the falafel and tuck in a few pieces of avocado. Great with some fresh coriander and a light tomato salad. Enjoy!