Crispy air fryer cauliflower falafel 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 favourite.
Ingredients
Fresh lemon juice
1 tsp(s)
Ground cumin
½ tsp(s), divided
Ground coriander
½ tsp(s), divided
Granulated garlic
½ tsp(s), divided
Kosher salt
½ tsp(s), divided
Panko breadcrumbs
½ cup(s)
Fresh parsley
⅓ cup(s), minced
Uncooked cauliflower
4 cup(s), florets, cut into 1 1/2-inch pieces
Cooking spray
5 spray(s)
Tahini
2 tbsp(s), paste
Water
2 tbsp(s), warm
Plain fat free Greek yogurt
2 tbsp(s)
Fresh lemon juice
1 tbsp(s)
Ground cumin
½ tsp(s)
Minced garlic
½ tsp(s)
Kosher salt
¼ tsp(s)
Arugula
1 cup(s)
Grape tomatoes
½ cup(s), roughly chopped
Persian (mini) cucumber
1 item(s), diced or sliced
White pita bread
2 large, sliced in half
Instructions
1
In a shallow bowl, whisk together egg, lemon zest, lemon juice, and 1/4 tsp each cumin, coriander, garlic, and salt.
2
In another shallow bowl, stir together panko, parsley, and remaining 1/4 tsp each cumin, coriander, garlic, and salt.
3
Dredge cauliflower florets first in egg mixture, then in panko mixture; transfer to a baking sheet and repeat with remaining florets.
4
Preheat air fryer to 375°F; spray florets with cooking spray, put half of cauliflower mixture in basket. Air-fry for 15 minutes, shaking once halfway through; repeat with remaining florets.
5
Meanwhile, whisk together tahini sauce ingredients (tahini, water, yogurt, lemon juice, cumin, garlic, and salt).
6
To serve, evenly divide florets, sauce, and vegetables between pita halves.
7
Serving size: 1 pita half with 1 cup florets and 2 Tbsp sauce
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