Giant Falafel
COURSE:
Lunch, Main Course, Snack
Giant Falafel
The Culinary Cartel
Giant Falafel
The Culinary Cartel
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Product:
Vortex Air Fryer
Ingredients
- 400 g tin chickpeas
- 1/2 red onion
- 25 g parsley
- 80 g courgette
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp salt
- 2 tbsp self-raising flour/gluten-free flour
- 2 tbsp chia or ground flax seeds
Cucumber Salad
- 3 Mediterranean cucumbers or 1 English cucumber
- 1/2 red onion
- 1 tsp lemon juice
- 25 g picked mint leaves
- Salt and pepper
Yoghurt Sauce
- 250 ml full cream yoghurt
- 1 tsp lemon juice
- Salt and pepper
Instructions
- Place all the falafel ingredients into a food processor and pulse everything until the mixture just comes together and the chickpeas are in loose, breadcrumb-sized pieces (do not make a puree!)
- Brush a baking tin (suitable size for your Air Fryer Basket) with a little oil then pour in the falafel mixture. Flatten with a spatula then brush the top of the giant falafel with more oil. Place the giant falalfel in the tin into the Air fryer.
- Select Air Fry and set the temperature to 185°C, and the time to 25 minutes. Ignore when prompted to add food and turn food.
- Cook until golden brown, and set.(Check after 20minutes as time will depend on falafel thickness)
- While the falafel cooks, make the seasoned yoghurt sauce and cucumber salad.
- Cucumber salad – Split the cucumbers in half down the middle, and use a teaspoon to remove the seeds. Cut the cucumber into bite sized pieces. Toss the cucumber with salt and set aside in a bowl. Finely slice the red onion, then place in a small bowl. Season with a pinch of salt, and squeeze over some lemon juice and set aside to pickle and soften. Pick the mint leaves from the stems.
- Yoghurt sauce – Mix the yoghurt with the lemon juice and season to taste with salt and pepper.
- Once the falafel is cooked, remove it from the air fryer basket to cool slightly.
- Drain the liquid from the salted cucumber and red onion, then toss the cucumber and onion together with the mint leaves, a little olive oil and salt and pepper to taste.
- Cut the giant falafel into wedges, then serve with lemony yogurt and cucumber salad.