Air Fryer Falafel Salad


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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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Yields:
4

Total Time:
35 mins

  • 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

Directions

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!

Chief Food Director

Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. 



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