Pakoras:

1. In a cast-iron pan drizzle in olive oil and 1 tablespoon of the butter, bring to medium heat and toss in onions. Sauté for 2 minutes.
2. Sprinkle in cumin, turmeric, coriander, onion and garlic powder, paprika, and curry. Stir well.
3. Toss in beans and stir. Using a potato masher mash up beans. Toss in diced cooked potato, and peas stir gently. Add 1 Tbsp melted butter and 2 tbsp chickpea flour, stir again. Set aside.

Coleslaw:

1. In a large bowl combine cabbage, red cabbage, carrots, purple onion, and green onion.

Dressing:

1. In a small bowl combine mayo, olive oil, salsa, and sriracha, whisk and pour into bowl with cabbage mixture and toss well. Set aside.

Guacamole:

1. Cut avocado in half, remove pit. Scoop out avocado with spoon and dice. Place in a bowl.
2. Add olive oil, lemon juice, salt, and pepper. Toss and taste for seasoning. Add seasoning if needed. Set aside.

Pakoras:

1. Pre-heat oven to 385 degrees F.
2. Take a tablespoon of the mixture and form a rough oval in your hand. Press firmly to form then place into panko and coat. Put on a baking sheet. Repeat until mixture is all gone.
3. Place baking sheet of pakoras into oven and cook for about 20 minutes turning them at the 10minute mark. Take out of oven.

Assembly:

1. Heat up a cast or sauté pan. Place tortillas onto pan and let heat for 1 minute then flip over and heat through for another minute. Place on a plate and cover until all tortillas are warm.
2. Take a tortilla, sprinkle some shredded cheddar, place a couple of the pakoras and break them up a bit onto tortilla.
3. Top with some slaw and guacamole, some more shredded cheddar, and a nice dollop of salsa. Add a couple of slices of fresh lemon.
4. Ready to serve.
   Enjoy!