Air fryer Middle Eastern falafel salad
4
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g)
Fresh flat-leaf parsley
1 cup(s), firmly packed
Tahini
1 tbs
Ground cumin
2 tsp
Dried coriander
1 tsp, ground
Cardamom
¼ tsp, ground, ground
Panko breadcrumbs
55 g, (⅓ cup)
Olive oil
1 tbs
Garlic
3 clove(s), crushed
99% fat-free, plain Greek yoghurt, unsweetened
⅔ cup(s), (190g)
Lemon juice
1 tbs
Cos lettuce
4 cup(s), 1xbaby lettuce, coarsely chopped
Lebanese cucumber
1 medium, halved lengthways, sliced
Cherry tomatoes
200 g, halved
Fresh mint
⅔ cup(s), torn
Red onion
½ medium, thinly sliced
Instructions
1
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.
2
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.
3
Meanwhile, combine yoghurt, remaining garlic and lemon juice in a bowl. Season.
4
Combine lettuce, cucumber, tomatoes, mint and onion in a bowl. Divide between 4 plates. Top with hot falafel and drizzle with yoghurt dressing.
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