How do you like your falafel? These Air-fryer Falafel
by legallyplantbased are served with lemon tahini sauce, tangy sumac onions and homemade pita bread ❤️ 😋
Lemon Tahini Sauce (whisk together the ing until smooth, adjust with more water/tahini for preferred texture):
4 tbsp runny tahini
4 tbsp water
1/2 lemon, juiced
salt to taste
(minced garlic or garlic powder optional)
Tangy Sumac Onions (mix the ing in a small bowl):
1 small red onion, finely sliced with mandolin
1/2 tbsp sumac
Falafel (~20 falafels):
500 g soaked chickpeas (not cooked), well drained (pat dry if needed)
1 yellow onion, quartered
1 packed cup parsley
3/4 packed cup coriander
2 tbsp chickpea flour
2 tsp coriander powder
2 tsp cumin powder
1/2 tsp cayenne pepper
1/2 tsp chili powder (more or less to taste)
1 1/2 tsp salt (more or less to taste)
1 tsp baking powder
(+rapeseed oil for coating)
– Process all ingredients for the falafel, except for the baking powder, in food processor. Mix/pulse until everything is well combined and you have a grainy dough like mixture but it shouldn’t bee smooth. The chickpeas should still be grainy.
– Place the mixture in the fridge for at least 1 hour, if too soft add an other tbsp of chickpea flour. Mix in the baking powder and form little balls with your hands (golfball sized). Pour some rapeseed oil in a small bowl and dip each ball in the bowl and make sure they are well coated with the oil.
– Air-fry in batches for 10 minutes at 200 C / 400 F, alternatively shallow fry in a pan.
– Serve with pita bread, lemon tahini sauce, sumac onions, cucumber, tomatoes, mixed pickles and fresh parsley.
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