Air fryer Middle Eastern falafel salad
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g)
Fresh flat-leaf parsley
1 cup(s), firmly packed
1 tsp, ground
¼ tsp, ground, ground
55 g, (⅓ cup)
3 clove(s), crushed
99% fat-free plain Greek yoghurt
⅔ cup(s), (190g)
4 cup(s), 1xbaby lettuce, coarsely chopped
1 medium, halved lengthways, sliced
200 g, halved
⅔ cup(s), torn
½ medium, thinly sliced
- Pat chickpeas dry and place in a food processor with parsley, tahini, spices, ¼ cup (20g) breadcrumbs, 2 tsp oil and 2 cloves of garlic. Season and process until combined.
- Preheat air fryer to 200˚C. Place remaining breadcrumbs in a shallow plate and add remaining oil. Toss to combine. Shape chickpea mixture into 12 patties. Coat patties with breadcrumbs. Place in air fryer basket. Insert basket and set time to 10 minutes.
- Meanwhile, combine yoghurt, remaining garlic and lemon juice in a bowl. Season.
- Combine lettuce, cucumber, tomatoes, mint and onion in a bowl. Divide between 4 plates. Top with hot falafel and drizzle with yoghurt dressing.