Make this epic falafel sandwich, then check out our falafel burgers, homemade falafel and Syrian falafel. Want to try a weekend baking project? Make your our homemade baguettes to use for this sandwich.


  • 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)


  • 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.

Watch our 20-second video for the easiest way to stone an avocado...

We used Chateau Blanc frozen demi-baguettes, available from large supermarkets and Micro herbs are also available from large supermarkets and Ocado – we used Growing Underground English Micro Herbs Mix.

See more of our exciting avocado recipes here...

Lime grilled salmon tacos with avocado cream


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