Air Fryer Falafel Salad

Name: Air Fryer Falafel Salad
Total time: 35 min
Yield: 4 serving(s)
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

No deep-frying required!

By Kate MerkerPublished: Feb 17, 2023

1 Rating

Mike Garten

Yields:

4 serving(s)

Total Time:

35 mins

Cal/Serv:

347

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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.

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Ingredients

2
cloves garlic
4
scallions, whites and greens, thinly sliced, separated
6 1/2 cups
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 cup
fresh parsley leaves
1/4 cup
fresh mint leaves
Greek yogurt, for topping

Directions

1. Step 1In 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.
2. Step 2Heat 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.
3. Step 3In 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 INFORMATION (per serving): About 347 cal, 16 g fat (2.5 g sat), 14 g pro, 805 mg sodium, 40 g carb, 12 g fiber

Did you make this recipe? Comment below!

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