Air Fryer Falafel (Print Version)
# Ingredients:
01 -
2 cans (15 oz each) chickpeas, drained and rinsed.
02 -
1/4 cup fresh chopped parsley.
03 -
1/4 cup fresh chopped cilantro.
04 -
2 garlic cloves, peeled.
05 -
1 large shallot, roughly chopped.
06 -
3 tablespoons all-purpose flour.
07 -
2 tablespoons sesame seeds.
08 -
2 teaspoons ground cumin.
09 -
1 teaspoon paprika.
10 -
Juice of 1/2 lemon.
11 -
1 teaspoon salt.
12 -
Olive oil spray.
13 -
1/2 cup tahini.
14 -
1/4 cup Greek yogurt.
15 -
2 tablespoons olive oil.
16 -
6 pita breads.
17 -
Fresh lettuce leaves.
18 -
1 large tomato, thinly sliced.
19 -
1/2 red onion, thinly sliced.
20 -
1 cucumber, thinly sliced.
# Instructions:
01 -
Mix tahini, Greek yogurt, lemon juice, and olive oil in a bowl. Gradually add hot water until sauce becomes smooth and spreadable.
02 -
Blend chickpeas, herbs, garlic, shallot, flour, seeds, and seasonings in food processor until you get a chunky paste.
03 -
Form mixture into 1-inch diameter discs, about one tablespoon each.
04 -
Spray air fryer basket with oil. Cook falafels at 350°F for 8 minutes, flip, then 6 more minutes until golden.
05 -
Warm pitas, add falafel, sauce, and fresh vegetables.
# Notes:
01 -
Can be deep fried in 350°F oil for 4 minutes as balls.
02 -
Pan frying works in cast iron with 1-inch oil, 3-4 minutes per side.
03 -
Leftovers keep 5-6 days in fridge or can be frozen.