This fiber-rich recipe for falafel packs texture and flavor!
- 1 cup uncooked chickpeas, soaked 24 hours, drained, rinsed, and patted dry (or canned)
- ½ cup chopped shallot or yellow onion
- 3 garlic cloves
- 1 tsp lemon zest
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¾ tsp sea salt
- ¼ tsp cayenne pepper
- ¼ tsp baking powder
- 1 ½ cup chopped fresh parsley leaves and stems, patted dry
- 1 Tbsp extra-virgin olive oil, plus more for drizzling
- Pita bread
- Vegetables of choice (I recommend diced cucumber, tomato, and onion)
- Tzatziki Sauce
- Preheat the Air Fryer to 400°F. When choosing time, choose 17 or 18 minutes. If choosing to warm up pita for serving, then also preheat the oven to 375°F.
- In a large food processor, place the chick peas, shallot (or onion), garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, parsley and olive oil. Pulse until well combined, but not pureed. Use a spatula to scrape down the sides of the bowl, as needed.
- Use a 1-Tbsp scoop and your hands to form the mixture into ~1 ½ inch balls (be careful not to pack them too tight or your falafel will be dense). If they're not holding together, give the mixture a few more pulses in the food processor. Brush with olive oil.
- Brush the grate of the air fryer with oil of choice (I prefer avocado oil or grape seed oil), to avoid the falafel getting stuck to grate.
- Place the falafel balls in the Air Fryer once it’s finished preheating. Let bake for ~10 minutes, then toss and bake for ~ 7 minutes more or until golden brown and crisp on the outside.
- During the last few minutes of baking, wrap the pita in foil and warm in the oven (3-4 minutes).
- Assemble pitas with a slather of hummus, diced veggies, falafel and generous drizzles of tzatziki sauce.
*Note: To make recipe vegan, replace tzatziki sauce with tahini sauce.