Mediterranean Falafel Bowl with Fresh California Avocado

Serves: 4


2 cans low sodium garbanzo beans (15.5 oz. cans), drained and rinsed
1/2 cup fresh cilantro leaves
1/2 onion small, chopped
3 cloves garlic
1 jalapeƱo medium-sized, stemmed and seeded
1 ripe, Fresh California Avocado seeded and peeled
2 Tbsp. fresh lemon juice
1/2 tsp. cumin
1/2 tsp. kosher salt divided
3/4 cup plain Greek yogurt 2%
1 cucumber large, seeded
8 cups butter leaf lettuce chopped
1 cup cherry or grape tomatoes halved

Salt and pepper, to taste

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit