Air-Fried Herby Falafels in 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 (equal parts dill, cilantro, and parsley)
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/2 cup pumpkin purée (130 grams)
- 1-2 tablespoons chickpea flour
- 1 1/2 teaspoons kosher salt
- neutral oil
- package of flatbread, gyro bread, or pocketless pita
Additional components
- panko breadcrumbs
Preparation
Pita bowl
Place pita in microwave for 20-30 seconds to make it 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
Falafel
Using a food processor, pulse chickpeas until finely chopped and place in a bowl, then set aside and wipe container clean
Add herbs and seasonings to the food processor and pulse until finely chopped, leaving some texture
Add pumpkin purée, chickpeas, and chickpea flour, then pulse to mix evenly and season to taste
Place mixture in the fridge for 15 minutes to meld flavors
In a non-stick pan over medium-low heat, add panko and salt and pepper, heat until golden while stirring occasionally for approximately 5-7 minutes, then turn off heat
Using a cookie scoop or spoon, make falafel patties approximately 1 tablespoon each and place on a parchment-lined baking sheet, then spray or brush both sides with a bit of neutral oil
Gently dredge each falafel with toasted panko from the pan and return to baking sheet, yielding approximately 24 patties
Air fry at 370 degrees Fahrenheit for approximately 15-18 minutes, flipping halfway through cook time and cooking in batches if necessary
Serving suggestions
Serve falafel bowl with an Israeli salad, hummus, and a lemon tahini dressing
