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Crumbed air-fryer cauliflower pitas with tahini sauce

Crumbed air-fryer cauliflower pitas with tahini sauce

4
Points®
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Easy
Air-frying the cauliflower “falafel” helps slash the fat content of this Middle Eastern street food favorite.

Ingredients

Egg(s)

2 medium

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tsp

Ground cumin

½ tsp

Ground coriander

½ tsp

Garlic powder or flakes

½ tsp

Panko breadcrumbs

½ cup(s), (30g)

Fresh flat-leaf parsley

⅓ cup(s), finely chopped

Cauliflower

450 g, cut into 4cm florets

Wholemeal pita pocket

4 small, (4 x 31g)

Rocket

1 cup(s), (30g)

Tomato(es)

8 small, grape variety, roughly chopped

Lebanese cucumber

½ medium, thinly sliced

Oil spray

2 x 3 second spray(s)

Tahini

1½ tbs

Tap water

1½ tbs

99% fat-free, plain Greek yoghurt, unsweetened

1½ tbs

Lemon juice

3 tsp

Ground cumin

1 tsp

Garlic

3 g, (½ tsp jarred minced garlic)

Instructions

  1. Whisk egg, lemon rind and juice in a shallow bowl. Combine cumin, coriander, garlic powder and ½ teaspoon salt in a shallow bowl. Add half of the spices to egg mixture and stir to combine. Add panko and parsley to remaining spices and stir to combine. Dip 1 piece of cauliflower into egg mixture and then coat evenly in panko, lightly pressing so they adhere. Place onto a baking paper-lined tray and repeat with remaining cauliflower. Lightly spray with oil.
  2. Lightly spray a 7.5L air fryer basket with oil. Preheat air fryer to 190°C. Add half the cauliflower to basket. Air fry for about 15 minutes, gently shaking halfway through, or until crisp and golden. Repeat with remaining cauliflower.

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