Photo of Air-fried falafel with tahini sauce & Israeli salad by WW

Air-fried falafel with tahini sauce & Israeli salad

9
4
4
SmartPoints® value per serving
Total Time
8 hr 55 min
Prep
25 min
Cook
30 min
Serves
4
Difficulty
Easy
Falafel are little chickpea patties often served in pita breads and topped with vegetables, pickles, and a drizzle of tahini or hummus. We skip the pita, but feel free to serve some alongside. Or serve on top of a mound of salad greens and drizzle the tahini over the salad as well as the falafel. Using an air fryer adds a crispy exterior to the falafel without the need to deep-fry. You can also bake the falafel at 400°F on a parchment paper–lined baking sheet for 20 to 25 minutes.

Ingredients

Cooking spray

6 spray(s)

Dry garbanzo beans

1 cup(s)

Uncooked onion(s)

1 cup(s), chopped

Fresh parsley

¾ cup(s), flat-leaf, chopped and divided

Cilantro

¼ cup(s), chopped

Garlic clove(s)

2 medium clove(s)

Kosher salt

¾ tsp, divided

Cayenne pepper

¼ tsp

Cornstarch

2 Tbsp

Baking powder

1 tsp

Tahini

¼ cup(s)

Fresh lemon juice

2 Tbsp, divided

Cucumber(s)

1½ cup(s), English, chopped

Fresh tomato(es)

1½ cup(s), seeded and chopped (about 2 medium)

Instructions

  1. To make falafel, in medium bowl, place chickpeas and add enough cold water to cover by 2 inches. Soak overnight or for up to 24 hours.
  2. Drain chickpeas and transfer to food processor. Add onion, 1⁄2 cup parsley, cilantro, garlic, 1⁄2 tsp salt, and cayenne and process until finely ground, about 1 minute. Sprinkle with cornstarch and baking powder and pulse until well combined, about 8 times. Using damp hands, shape chickpea mixture into 20 balls, about 11⁄2 tbsp each. (Mixture will be very moist but will hold together when lightly squeezed.)
  3. Preheat air fryer to 375°F. Coat air-fryer basket with nonstick spray. Arrange 10 falafel in air-fryer basket (or fewer if basket is small). Lightly coat tops of falafel with nonstick spray. Cook falafel in air fryer until browned and crisp, about 15 minutes. Repeat with remaining falafel.
  4. Meanwhile, to make sauce, in small bowl, whisk tahini, 1 tbsp lemon juice, 1⁄8 tsp salt, and 2 tbsp water, adding more water to thin sauce if needed (up to 31⁄2 tbsp total).
  5. To make salad, in medium bowl, combine cucumber, tomatoes, and remaining 1⁄4 cup parsley, 1 tbsp lemon juice, and 1⁄4 tsp salt. Serve falafel warm with salad and sauce.
  6. Serving size: 5 falafel, 2 tbsp sauce, and 3⁄4 cup salad