Air-Fried Herby Falafels in Pocketless Pita Bowl
Ingredients
- 2 cups chickpeas (soaked and dried)
- 3 green onions, roughly chopped
- 2 cups mixed herbs (dill, cilantro, parsley), packed
- 2 tsp coriander
- 1 tsp cumin
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1/2 cup pumpkin purée (130 grams)
- 1-2 Tbsp chickpea flour
- 1 1/2 tsp kosher salt
- 1 cup panko
- Neutral oil
- Pocketless pita bread
Preparation
Prepare Pocketless Pita Bowl: Microwave pita for 20-30 seconds, drape it over an inverted bowl, and bake at 400°F (200°C) until warmed and shaped (about 5 minutes).
Make Falafel Mixture
Pulse chickpeas in a food processor until finely chopped, transfer to a bowl.
Add herbs, coriander, cumin, cardamom, cinnamon, pumpkin purée, chickpea flour, and salt to the processor. Pulse until combined, leaving some texture.
Mix in the chickpea mixture from step 1. Season to taste.
Refrigerate for 15 minutes to meld flavors.
Prepare Toasted Panko
In a non-stick pan over medium-low heat, toast panko with salt and pepper until golden (5-7 minutes). Remove from heat.
Shape and Coat Falafels
Scoop or spoon falafel mixture into patties (about 1 Tbsp each), place on a parchment-lined baking sheet.
Spray or brush falafels with a bit of neutral oil.
Dredge each falafel in toasted panko, pressing gently to adhere.
Place falafels on a baking sheet. Makes approximately 24 patties.
Air Fry Falafels
Preheat air fryer to 370°F (188°C).
Air-fry falafels in batches for 15-18 minutes, flipping halfway through, until crispy and cooked.
Serve
Serve the falafels in the prepared Pocketless Pita Bowls.
Optional: Serve with Israeli Salad, hummus, and lemon tahini dressing.