Homemade Air-fryer Falafel Salad Recipe

Homemade Air-fryer Falafel Salad Recipe

Homemade falafel in half an hour? And without the hassle of deep-frying?? You heard that right! Skip the pita, too, and serve these golden, crisp falafel balls over a refreshing cucumber-herb salad.

 

Yields: 4 serving(s)

Total Time: 35 mins

 

INGREDIENTS:

• 2 cloves garlic
• 4 scallions, whites and greens, thinly sliced, separated
• 6 1/2 c. baby kale, divided
• 2 15-ounce cans chickpeas, drained and rinsed
• 1 tsp. grated lemon zest
• 2 tbsp. all-purpose flour
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• Kosher salt
• 2 tbsp. lemon juice
• 3 tbsp. olive oil, divided, plus more for basket
• 1/2 English cucumber, thinly sliced on bias
• 1/2 c. fresh parsley leaves
• 1/4 c. fresh mint leaves
• Greek yogurt, for topping

 

 

INSTRUCTIONS:

1. In food processor, pulse garlic, scallion whites, and 1/2 cup baby kale until very finely chopped.
2. Add chickpeas, lemon zest, flour, cumin, coriander, and 1/2 tsp salt and pulse to combine (chickpeas should be chopped but coarse).
3. Form mixture into twenty-four 2-tablespoon balls.
4. Heat air fryer to 325°F. Brush insert of basket with oil and add 12 falafel.
5. Air-fry 15 minutes. Brush falafel with 1 tablespoon oil and increase air fryer temperature to 400°F.
6. Air-fry until deeply golden, 4 more minutes. Repeat with remaining falafel.
7. In large bowl, whisk together lemon juice and remaining 2 tablespoons olive oil.
8. Add cucumbers and marinate, 5 minutes. Add remaining 6 cups baby kale, parsley, and mint leaves, scallion greens, and 1/2 tsp salt and toss.
9. Top with falafel and dollop of yogurt.

 

Make it ahead: Freeze uncooked falafel balls on a baking sheet until firm; transfer to a container and freeze for up to 2 months. Air-fry from frozen, adding extra time as needed.

 

 

NUTRITIONAL INFO:

(per serving): About 347 cal, 16 g fat (2.5 g sat), 14 g pro, 805 mg sodium, 40 g carb, 12 g fiber