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