Falafels In Baguette Batons

• 1 can (425ml) chickpeas, drained
• 1 None onion, finely diced
• 1 clove garlic, finely chopped
• 2 bunches rocket, rinsed and half of it chopped
• 1 medium egg yolk
• 2 tbsp breadcrumbs
• 1 tbsp tomato paste
• 1 tbsp flour
• 1 litre oil for deep frying
• 6 tbsp mayonnaise
• 3 tsp green pesto
• 1 None red onion, cut into fine rings
• 4 None baguette batons
• 1 jar roasted peppers, drained.

1. Puree the chickpeas, onion and garlic. Mix with the egg yolks, bread crumbs, chopped arugula, tomato paste and flour and season to taste. Heat the oil in a deep pan. With moistened hands, form 8 falafel balls. Carefully put the falafel in the hot oil and deep fry for 4-5 minutes until browned. Drain on paper towels.
2. Mix the mayonnaise and the pesto together. Cut the baguettes in half horizontally and brush both halves with mayonnaise. Place the arugula on the bottom half of each baguette, then add the falafel, peppers and onions and top with the other half of the baguette.

chickpeas, onion, clove garlic, bunches rocket, egg yolk, breadcrumbs, tomato, flour, litre oil, mayonnaise, green pesto, red onion, batons, peppers

Taken from recipes-plus.com/api/v2.0/recipes/19627 (may not work)