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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