Air-Fried Herby Falafel Pita Bowl
Ingredients
- 2 cups chickpeas (use approx 3/4-1 cup dried chickpeas soaked overnight in a large bowl on kitchen counter, then dried thoroughly using a kitchen towel)
- 3 green onions roughly chopped
- 2 cups firmly packed herbs using leaves and tender stems (I used equal parts dill, cilantro, & parsley)
- 2 tsp coriander
- 1 tsp cumin
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1/2 cup pumpkin purée (130 grams)
- 1-2 T of chickpea flour
- 1 1/2 tsp kosher salt
- neutral oil
- package of flatbread/gyro bread/pocketless pita
Preparation
Place pita in microwave for 20-30 seconds so it becomes pliable.
Using a small oven safe ramekin or bowl, gently drape pita over inverted bowl.
Bake at 400 degrees until warmed and holds its shape, approximately 5 minutes.
Using food processor, pulse chickpeas until they become finely chopped. Place chickpeas in a bowl and set aside. Wipe container clean.
Add the herbs and seasoning and pulse until finely chopped, leaving some texture.
Next add puree, chickpeas, and chickpea flour. Pulse to mix evenly. Season to taste.
Place in fridge for 15 minutes to meld flavors.
Meanwhile, in a non-stick pan over medium/low heat add panko and salt and pepper, heat until golden, stirring occasionally and being careful not to burn, approximately 5-7 minutes. Turn off heat.
Using a cookie scoop or spoon make falafel patties approximately 1 tablespoon each. Place on parchment lined baking sheet. Spray or brush both sides of falafel with a bit of neutral oil.
Gently dredge each falafel with toasted panko from pan. Return to baking sheet. Makes approximately 24 patties. If freezing, place in a freezer safe container.
Air fry at 370 degrees Fahrenheit approximately 15-18 minutes flipping half way through cook time. Cook falafels in batches.
Serving suggestions
Serve your falafel bowl with an Israeli salad, hummus, and a lemon tahini dressing.
