Air-Fried Chickpea Falafel

Name: Air-Fried Chickpea Falafel
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 4
Cuisine: Lebanese, Middle Eastern
Ingredients: 2 x 400 g cans chickpeas; 1 cup roughly chopped coriander leaves; 1 cup roughly chopped continental parsley leaves; 1/2 small red onion, roughly chopped; 1 x 31 g sachet Continental Takeout Temptations Chicken Kebab Seasoning Mix; 1/3 cup plain flour; 1/4 tsp bicarbonate of soda; 1/2 cup sesame seeds; olive oil spray, to grease; toasted Turkish bread, to serve; lemon wedges and mixed tomato, cucubmer and radish salad, to serve; 1/2 cup hulled tahini; 1/3 cup (80mL) lemon juice; 2 garlic cloves, crushed; 3 tbsp warm water

Vegetarian

Take your taste-buds on a journey to the Middle East with these chickpea falafel. A versatile vegetarian dish that even the non-vego's will love.

24 Mins

Cooking Time
medium

Difficulty
20 Mins

Prep Time
4 People

Serves

2 x 400 g cans chickpeas
1 cup roughly chopped coriander leaves
1 cup roughly chopped continental parsley leaves
1/2 small red onion, roughly chopped
1 x 31 g sachet Continental Takeout Temptations Chicken Kebab Seasoning Mix
1/3 cup plain flour
1/4 tsp bicarbonate of soda
1/2 cup sesame seeds
olive oil spray, to grease
toasted Turkish bread, to serve
lemon wedges and mixed tomato, cucubmer and radish salad, to serve

Tahini Dressing

1/2 cup hulled tahini
1/3 cup (80mL) lemon juice
2 garlic cloves, crushed
3 tbsp warm water

Reserve 3 tbsp of the canned chickpea liquid (aquafaba) from a can of chickpeas and reserve and set aside. Drain canned chickpeas. Place drained chickpeas into a food processor. Pulse until finely chopped and resemble a crumbly dough but not pasty. Transfer to a large bowl.
Place coriander, parsley and onion into food processor. Process, until finely chopped. Add to chickpeas with the seasoning mix, stir until combined. Sift in flour and bicarbonate of soda, Stir. Then add reserved canned chickpea liquid (aquafaba). Mix until well combined.
Place sesame seeds in a wide shallow bowl. Roll tablespoonfuls of mixture into walnut-sized balls, then roll in sesame seeds to coat. Place on a large baking tray lined with baking paper. Slightly flatten falafel. Cover and refrigerate for 1 hour (or overnight) to allow to firm.
Meanwhile combine tahini, lemon juice, water and garlic in a bowl until smooth. Season to taste with salt and pepper. Cover and set aside.
5. Preheat a large air-fryer on 200°C for 5 mins. Spray falafel well with rice bran oil spray. Arrange half the falafel in a single layer in the air-fryer basket. Air-fry for 6 mins, carefully turn over, spray with oil then air-fry for a further 4 mins or until golden. Repeat with remaining falafel. Serve falafel warm with tahini sauce, lemon wedge, toasted Turkish bread and salad.
Pour enough oil into a large deep frying pan until about 3cm deep. Heat over medium-high heat. Shallow-fry falafel, in batches, for 5 minutes, turning halfway through, until golden brown all over. Using a slotted spoon transfer to a large plate lined with paper towel.