Avocado chickpea sandwich is a type of baked falafel made without cilantro leaves but mint instead. Served with mini pita breads, a low fat yogurt sauce and some extras toppings like avocado, tomato, lettuce and onion sprouts. A fun, healthy, vegetarian lunch!
For the fresh cilantro haters out there, this is the way to make your falafels. I love making those, they are aromatic, healthy and fun because everyone gets to choose their toppings. I love a good crispy chickpea fritter but the frying factor turns me off. If you are looking for an healthier version, try these oven backed chickpea with mint fritters. Also, served this way, it’s more convivial and fun to combine with lovely textures like smooth yogurt, crunchy lettuce and juicy tomatoes.
The right texture
I like to make the patties slightly chunkier, not too smooth, with bits of chickpeas showing through here and there. The size is up to you, can do smaller size if you have little ones, or longer ones if you prefer. Chickpea flour is fantastic binder, and totally gluten free. This recipe uses canned chickpeas, because to make the patties, it’s way easier this way. Fresh chickpeas wouldn’t hold as well. I also wanted to imitate the crunchy exterior from fried falafels by adding a coat of breadcrumbs to the falafels but this step is totally optional.
The mint inspiration
This recipe inspiration comes from a great falafel pita sandwich I’ve ate from a food truck, last year, made with mint instead of cilantro leaves, it was surprisingly fantastic. I’m not a cilantro hater but I know there is a lot out there, so this recipe is spot on for you!
Chickpeas for a better health
Chickpeas has been cultivate since 7000 BC, such an old bean! Without saying its health properties are as long as they are old. Let’s just name a few; lower bad cholesterol, filled with fibres, minerals, vitamins and proteins, help regulate blood pressure, etc. In other words, chickpeas will bring you to your old days. You can make a Backed Falafel Pita Sandwiches dinner and keep the rest for a quick snack the next day, or as a salad topping. These falafels conserves very well for a few days.
These chickpea fritters goes everywhere and with anything, whether it’s on top of a salad, rice, in a pita bread or even tortilla bread. My own personal favorite is in small pita breads with lots of veggies. Could also be a great picnic dish! If you want to make your own pitas check out the recipe from a fellow food blogger, Sarah James from Tales From The Kitchen Shed here.
As for the sides, I always enjoy to fill a plate with colorful veggies for this particular recipe. This time, I’ve added lettuce, tomato, avocado, onions sprout and a yogurt style sauce. It could as well have been Babaganoush, halloumi, feta, roasted peppers, olives, spinach, etc. For the yogurt sauce recipe, I’ve used this one here, a low calories, low sodium and almost fat free sauce.
So enough talking… let’s get to it!
Avocado Chickpea Sandwich
- 400 g canned chickpeas
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 tbsp tahini
- 2 handful fresh mint leaves
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp sweet paprika
- 50 g chickpea flour
- 10 drops tabasco
- 1 egg
- 2 tbsp olive oil
- 30 g breadcrumbs (optional)
- salt and pepper
- cherry tomatoes
- onion sprouts
- yogurt sauce
- In a blender, blend the garlic cloves, onion, chickpeas and the mint into a rough paste.
- In a big bowl, add the tahini, the spices, chickpea flour, olive oil, tabasco, egg and seasoning to the chickpea paste and mix well (don’t be shy use those hands).
- Form with the hands, small balls of 3-4 cm and add a none stick covered oven rack.
- Cover the patties with a few breadcrumbs just to add a touch of crunch. *optional
- Cook in the oven at 180°C (350F) for 20 minutes, turn mid way.
- Serve with pita breads, avocado, tomatoes, onion sprouts and yogurt sauce.
- You can also cook these in the Air fryer at same temperature for 15 minutes.
- Can be stored in the fridge a few days.