Name: Air Fryer Falafel
Ingredients: 2 cans (15 oz each) chickpeas, drained and rinsed.; 1/4 cup fresh chopped parsley.; 1/4 cup fresh chopped cilantro.; 2 garlic cloves, peeled.; 1 large shallot, roughly chopped.; 3 tablespoons all-purpose flour.; 2 tablespoons sesame seeds.; 2 teaspoons ground cumin.; 1 teaspoon paprika.; Juice of 1/2 lemon.; 1 teaspoon salt.; Olive oil spray.; 1/2 cup tahini.; 1/4 cup Greek yogurt.; 2 tablespoons olive oil.; 6 pita breads.; Fresh lettuce leaves.; 1 large tomato, thinly sliced.; 1/2 red onion, thinly sliced.; 1 cucumber, thinly sliced.

Ingredients

Scale

2 cans (15 oz each) chickpeas, drained and rinsed.
1/4 cup fresh chopped parsley.
1/4 cup fresh chopped cilantro.
2 garlic cloves, peeled.
1 large shallot, roughly chopped.
3 tablespoons all-purpose flour.
2 tablespoons sesame seeds.
2 teaspoons ground cumin.
1 teaspoon paprika.
Juice of 1/2 lemon.
1 teaspoon salt.
Olive oil spray.
1/2 cup tahini.
1/4 cup Greek yogurt.
2 tablespoons olive oil.
6 pita breads.
Fresh lettuce leaves.
1 large tomato, thinly sliced.
1/2 red onion, thinly sliced.
1 cucumber, thinly sliced.

Instructions

Mix tahini, Greek yogurt, lemon juice, and olive oil in a bowl. Gradually add hot water until sauce becomes smooth and spreadable.
Blend chickpeas, herbs, garlic, shallot, flour, seeds, and seasonings in food processor until you get a chunky paste.
Form mixture into 1-inch diameter discs, about one tablespoon each.
Spray air fryer basket with oil. Cook falafels at 350°F for 8 minutes, flip, then 6 more minutes until golden.
Warm pitas, add falafel, sauce, and fresh vegetables.

Notes

Can be deep fried in 350°F oil for 4 minutes as balls.
Pan frying works in cast iron with 1-inch oil, 3-4 minutes per side.
Leftovers keep 5-6 days in fridge or can be frozen.

Author: Chef Stella

Nutrition

Calories: 553
Fat: 21 g
Carbohydrates: 76 g
Protein: 19 g