Crispy Air Falafel (Print Version)
# Ingredients:
01 -
Two 15-ounce cans of chickpeas, washed and drained.
02 -
A small bunch of parsley, finely chopped (about 1/4 cup).
03 -
A small bunch of cilantro, finely chopped (about 1/4 cup).
04 -
Two peeled garlic cloves.
05 -
One large shallot, cut into chunks.
06 -
Three tablespoons of regular flour.
07 -
A couple of tablespoons of sesame seeds.
08 -
Two teaspoons of cumin powder.
09 -
A teaspoon of paprika.
10 -
Juice squeezed from half a lemon.
11 -
A teaspoon of salt.
12 -
Spray olive oil.
13 -
Half a cup of tahini.
14 -
A quarter cup of plain Greek yogurt.
15 -
Two tablespoons of olive oil.
16 -
Six pita breads.
17 -
Fresh lettuce leaves for filling.
18 -
One big tomato, sliced thin.
19 -
Half of a red onion, thinly sliced.
20 -
One cucumber, cut into thin slices.
# Instructions:
01 -
Combine tahini, Greek yogurt, olive oil, and lemon juice in a mixing bowl. Stir in small amounts of hot water until it’s smooth and easy to spread.
02 -
Throw chickpeas, herbs, garlic, shallot, flour, seeds, and spices into the food processor. Blend until it turns into a coarse paste.
03 -
Scoop out a tablespoon of the mix and form into flat patties about an inch across.
04 -
Coat the air fryer basket lightly with oil spray. Cook at 350°F for 8 minutes, flip them over, then cook another 6 minutes ‘til they turn golden brown.
05 -
Heat up the pitas, then add falafels, veggies, and sauce.
# Notes:
01 -
You can deep fry at 350°F for about 4 minutes if shaping into balls.
02 -
Cast iron pans work for frying with 1 inch of oil, 3-4 minutes per side.
03 -
Store leftovers in the fridge for 5-6 days or freeze for later.