INGREDIENTS

2 x 400g (14oz) cans chickpeas (garbanzo beans), drained and rinsed
¼ cup (10g, ¼ oz) fresh parsley, chopped
¼ cup (10g, ¼ oz) fresh coriander (cilantro), chopped
2 tsps ground cumin
1 tsp paprika
2 cloves garlic, minced
1 small onion, finely diced
3 tbsps plain flour (all-purpose flour)
1 tbsp lemon juice
1 tsp salt
Olive oil cooking spray
6 pitta breads
Rocket (arugula), grated carrot, cucumber, tomato and red onion to serve

Tahini Sauce

1¼ cups (310ml, 10fl oz) Greek yoghurt
¼ cup (60g, 2oz) tahini
2 tbsps fresh lemon juice

METHOD

Combine chickpeas, herbs, spices, garlic, onion, flour, lemon juice and salt in a food processor. Blend into a rough paste.

Shape mixture into tablespoon-sized balls.

Preheat air fryer to 175°C (350°F).

Spray air fryer basket with cooking spray.

Cooking in batches, arrange falafel in air fryer basket and spray with cooking spray. Cook for 8 minutes then flip over and cook for another 6 minutes until golden brown and crispy. Repeat with remaining falafel.

Combine ingredients for sauce in a small bowl. Mix well.

Serve falafel hot in pitta bread with salad and tahini sauce.

Serves 6
Prep + Cook time: 30 mins

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