Falafel Sandwich with Avocado Hummus Recipe and Broad Beans | olivemagazine

Falafel with Avocado Hummus Recipe and Broad Beans served in a crispy white baguette on a dark blue tray and table

5-7 (we used Cauldron) falafels
1 large avocado
4-5 tbsp hummus
2 tsp tahini
½ lemon
juiced to make 2 tbsp
2 demi-baguettes
warmed (see notes below)
150g frozen broad beans
blanched and double podded
a big handful micro herbs or salad leaves
(see notes below)

Method

step 1
Bake the falafels following pack instructions, then halve or break into smaller chunks, if you like.
step 2
Put the avocado, hummus and tahini in a food processor with 1 tbsp lemon juice and some seasoning, and whizz until smooth.
step 3
Split the warmed baguette down the middle and open out, then spread both sides thickly with the avo hummus. Scatter the broad beans over one side, the micro herbs or salad over the other, and stuff the falafel into the middle. Add the remaining lemon juice then squidge the baguette closed and cut in half to serve.