Air Fryer Falafel with Tahini Sauce
Ingredients
Falafel
- 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)
Lemon tahini sauce
- 4 tbsp runny tahini
- 4 tbsp water
- 1/2 lemon, juiced
- salt to taste
- (minced garlic or garlic powder optional)
Tangy sumac onions
- 1 small red onion, finely sliced with mandolin
- 1/2 tbsp sumac
Preparation
Process all ingredients for the falafel, except for the baking powder, in a food processor until well combined and grainy, with chickpeas still textured
Place the mixture in the fridge for at least 1 hour; if too soft, add another tablespoon of chickpea flour
Mix in the baking powder and form into small balls about the size of a golf ball
Coat each ball with rapeseed oil by dipping them in a bowl of oil
Air-fry the balls in batches at 200°C or 400°F for 10 minutes, or alternatively shallow fry them
Serve with pita bread, lemon tahini sauce, sumac onions, cucumber, tomatoes, mixed pickles, and fresh parsley
Tahini sauce
Whisk together the tahini, water, lemon juice, and salt until smooth, adjusting with more water or tahini for the desired texture
Sumac onions
Mix the finely sliced red onion with sumac in a small bowl
