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Photo of Crispy air fryer cauliflower falafel with tahini sauce by WW

Crispy air fryer cauliflower falafel with tahini sauce

5 - 6
PersonalPoints™ per serving
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Moderate
Air-frying the cauliflower “falafel” helps slash the fat content of this Middle Eastern street food favorite.

Ingredients

Egg(s)

2 large egg(s)

Lemon zest

1 tsp, finely grated

Fresh lemon juice

1 tsp

Ground cumin

½ tsp, divided

Ground coriander

½ tsp, divided

Granulated garlic

½ tsp, divided

Kosher salt

½ tsp, 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, paste

Water

2 Tbsp, warm

Plain fat free Greek yogurt

2 Tbsp

Fresh lemon juice

1 Tbsp

Ground cumin

½ tsp

Minced garlic

½ tsp

Kosher salt

¼ tsp

Arugula

1 cup(s), baby variety

Grape tomatoes

½ cup(s), roughly chopped

Persian (mini) cucumber

1 item(s), diced or sliced

White pita(s)

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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