Air fryer falafel
A fantastic way to make falafel with a fraction of the oil, but all the crisp, hot, garlickiness that you want. Load up with sauces, pickles and chilli to your taste.
Ingredients
- 400g tin chickpeas, drained
- 1 red onion, roughly chopped
- 1 garlic clove, chopped
- handful chopped fresh coriander
- 1 tsp ground cumin
- 1 lemon, zest and juice
- 1 tsp salt
- 2 tbsp olive oil
- 50²µ/1¾´Ç³ú gram flour
- spray oil, or more olive oil
To serve
- 4 flatbreads
- chilli sauce, to taste
- handful pickled chillies
- 1 carrot, grated
- pickled red cabbage, to taste
- tahini sauce, roasted red pepper hummus and/or yoghurt, to taste
- few sprigs coriander, mint or parsley, to serve
Method
In a food processor, blend the drained chickpeas, red onion, garlic, coriander, cumin, lemon juice, lemon zest, salt and olive oil - pulse until the mixture is still rough but holding together. (You can mash the mixture with a sturdy potato masher, but you will need to chop the onions and garlic very finely.)
Using your hands, form into balls. Sprinkle the gram flour onto a plate and roll the balls in the flour, lightly coating them.
Spray your air fryer with oil before cooking to avoid sticking. (You can also spray the falafels if you like.) Place the falafels into the air fryer and cook at 190C for about 15 minutes – please note that the cooking time may vary depending on the particular brand of air fryer.
Serve a couple of falafels inside each flatbread, loaded with all the toppings you like – pickled chillies, grated carrot, pickled red cabbage, tahini sauce and hummus or yoghurt dip.