1. Rinse the chickpeas in a sieve and drain. Peel the beetroot and grate very finely. Peel and chop the garlic.
2. Blitz the chickpeas, beetroot and garlic with the cashews using a hand blender.
3. Stir in the egg and about half the sesame seeds. Season with cumin, salt and pepper.
4. Shape the mixture into 12 small balls with damp hands. If the mixture is too soft, add some breadcrumbs and allow to swell briefly. Chill the balls in the fridge.
5. Clean and slice the mushrooms and radishes. Cut the red cabbage into thin strips. Halve the avocado, remove the stone and cut the flesh into thin slices. Slit open the pitta breads.
6. Heat the butter in a pan and fry the falafel for 5 minutes.
7. Add the mushrooms and cook until the falafel and browned all over and the mushrooms are softened.
8. Spread the inside of the pitta breads with the peanut butter and drizzle with lemon juice.
9. Stuff with the radishes, cabbage, avocado, coriander leaves, falafel and mushrooms and sprinkle with the remaining sesame seeds.
Enjoy!
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