This fresh avocado chickpea sandwich is a baked falafel that trades cilantro for mint—served with mini pita bread, low-fat yogurt and some extras toppings like avocado, tomato, lettuce, etc. A simple, fun, healthy way to eat vegetarian!
This is the way to make your falafels for the fresh cilantro haters out there. I love making this avocado chickpea sandwich! So aromatic, healthy and yummy because everyone gets to choose their toppings. I love a good crispy chickpea cake, but the frying factor turns me off. If you want a healthier version, try these oven-backed chickpea fritters. Also, served this way, it’s more pleasant 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; you can do smaller sizes if you have little ones. Chickpea flour is a great binder, plus it’s gluten-free. This recipe uses canned chickpeas because making the patties is way more manageable this way. Fresh chickpeas wouldn’t hold as well. I also wanted to imitate the crunchy exterior of fried falafels by adding a coat of breadcrumbs to the falafels. Still, this step is optional, especially if you are not a gluten friend.
The Mint Inspiration
This recipe inspiration comes from an excellent falafel pita sandwich I 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 a lot is out there, so this recipe is spot-on for you!
Chickpeas for a Better Health
Chickpeas have been cultivated since 7000 BC, such an old bean! Without saying, its health properties are as long as they are old. Let’s 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 conserve very well for a few days.
These chickpea fritters go everywhere and with anything, whether on top of a salad, rice, pita bread or even tortilla bread. My own personal favourite is small pita bread with lots of veggies. It 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 filling a plate with colourful veggies for this particular recipe. I’ve added lettuce, tomato, avocado, onions sprout and a yogurt-style sauce this time. It could also have been Babaganoush, halloumi, feta, roasted peppers, olives, pickled onions, spinach, etc. You are the chef!
Other Fun Make-it-Yourself Ideas
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
- Blend the garlic cloves, onion, chickpeas and mint into a rough paste in a blender.
- Add the tahini, spices, chickpea flour, olive oil, tabasco, egg and seasoning to the big bowl of 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 to add a touch of crunch. *optional
- Cook in the oven at 180°C (350F) for 20 minutes; turn mid-way.
- Serve with pita bread, avocado, tomatoes, onion sprouts and yogurt sauce.
- You can also cook these in the Air fryer at the same temperature for 15 minutes.
- It can be stored in the fridge for a few days.
These look so yummy!
Very nice recipe, I recently tried to make a falafel recipe but it didn’t go so well. Yours looks a lot better than mine (:
Thanks! I m sure you ll achieve fine ones soon Nic!
Fantastic post. I wanna eat it
Your falafels look delicious with all those healthy sides, I like how you’ve made them extra minty and baked them in the oven. Thanks so much for linking to my pita bread recipe, next time I make some I reckon I’ll be baking some extra minty falafels to fill them 🙂
Glad to hear that;)
I have never tried falafel before, bu but this looks absolutely divine!!
Hope you ll try them, pretty tasty;)
That meal looks great. I love falafel and make them at home as well. My favorite veggies to include are iceberg lettuce, tomatoes, and extra tahini sauce 🙂
Healthy and tasty little treats aren’t they?
I love eating chick peas. Had no clue they were so healthy for me. I also love falafels…I must try your recipe, these look yummy.
I love, love falafel! When I was in college I would always get one for lunch. Your version looks very delish. Thanks for sharing!
I love homemade meals and this looks delicious.
I love Falafel! These look super tasty! Can you make these without chickpea flour? I couldn’t find any!
Normal flour is perfect also;)
Falafels are one of my go-to lunches and I had my worst one yet just yesterday. This looks and sounds delightfully minty!
Falafels are great. I love putting those little balls on salads too. I am not a “mint” person, but certainly can sub in another flavour.
I love mint in my food and drinks and I have a mint plant growing crazy in my yard. I will try your recipe.
Mmmm those look lovely! I’ve not made falafels very often as I find all the recipes I’ve tried were too dry, but I’ll definitely be giving yours a try!
This looks so tasty and fresh. I haven’t made falafel yet, but I’ve had them a lot at a local restaurant. I’ll have to try your version for my first go at it!
simple and tasty! you’ll love it!
I love falafels and you really 7got me o that extra minty party. Love them!
These sound A-MAZING!
Looks and sounds so delicious and tasty, makes me so hungry!
Glad to hear;)
I loved your home cooked recipe. It looks and sounds so yummy, that I want to eat it right now.