Air Fryer Carrot Falafel with Tahini Sauce
Never mind raindrops on roses and whiskers on kittens, falafel are definitely one of my favourite things. They transport me straight back to the bustling streets of Alexandria in Egypt. Every street corner had its own falafel vendor who sold them fresh and hot, stuffed into pitta bread and drizzled with tahini sauce. We used to have them for breakfast as a special treat. These air fryer carrot falafel may not be the authentic recipe, but they’re delicious and are a breeze to make.
The last time I posted a recipe for this Egyptian staple, it was for these chocolate falafel, which formed part of a six course chocolate dinner. They were a roaring success, but as I’ve never managed to get my hands on chocolate almond butter again, I’ve not repeated my triumph. I could, of course, make my own nut butter and now I’ve thought of it, I surely will. Meanwhile these air fryer carrot falafel work a treat. They are vegan and gluten free and make for a tasty brunch or lunch for four. Double the quantity and you have an easy evening meal.
The best falafels, according to Claudia Roden, come from Alexandria; who am I to argue with that esteemed connoisseur of all dishes Middle Eastern? They are certainly the best I’ve ever eaten. They’re made with dried fava beans, otherwise known as broad beans, rather than the ubiquitous chickpeas. As a nod to these, I used fava bean flour to bind my falafel mixture together, though you could use gram flour (chickpea flour) instead.
Traditionally falafel are served with tahini sauce and salad, all nice and snug in a pitta bread. I didn’t have the requisite bread, so we ate our air fryer carrot falafel in a wrap, loaded with my latest favourite salad – Brussels sprouts. If you haven’t tried sprouts in a salad, they’re a revelation. I’ll be posting my recipe for Brussels sprout salad at a later date.
I used my Optimum HealthyFry to cook these golden balls of goodness. It gave them the classic crisp on the outside, tender on the inside finish, but without having to either fry them in lots of fat or heat an expensive oven. I’ve been using this appliance a lot since I got it and it’s one of those gadgets that actually gets used on an almost daily basis. It’s very simple to work and easy to clean too. It also reduces cooking times and gives great results.
My blender, the Optimum G2.3 platinum series induction blender, didn’t get forgotten. I used the little jug to mush the chickpeas, parsley and garlic and it did a grand job. Once again, it was very quick and easy.
Tasty and simple to make, these falafel contain carrots for extra nutrition. They are vegan and gluten free. Serve with tahini sauce, salad and flat bread.
- ½ tsp dry fried cumin
- 1 tbsp olive oil
- 1 small onion - diced
- 1 carrot - grated
- 1 tin chickpeas
- 1 tbsp tahini
- 2 cloves garlic
- few sprigs parsley
- ½ lemon - zest & juice
- ½ tsp tamari
- 1 rounded tbsp fava bean flour
- ½ tsp ground coriander
- ½ tsp turmeric
- 1 heaped tbsp tahini
- ½ lemon - juice
- ½ tsp tamari or other high quality gluten free soya sauce
- ½ tsp hot chilli sauce
- hot water
- Dry fry the cumin in a frying pan for a few minutes, then remove.
- Fry the onion and carrot in the olive oil over a moderate heat for about 5 minutes until softened.
- Grind the chickpeas up with the lemon juice, tamari, garlic, tahini and parsley. I used the Optimum G2.3 which worked a treat.
- Turn out into a bowl and stir in the remaining ingredients.
- Leave in a cool place to firm up for half an hour or so, then roll into ping pong size balls.
- Heat the air fryer as per instructions, then place on chip setting and air fry for 15 mins at 180℃. Shake the basket half way through cooking. Alternatively bake in a preheated oven for 20 minutes at 180℃.
Stir the tahini, lemon juice, tamari and chilli sauce together, then whisk in enough hot water to make a smooth sauce that's just the right consistency for drizzling.
Makes 16 ping pong sized balls. Serves four as a light lunch or 2 as a main meal.
Double the quantities to serve more.
I’m sending these air fryer carrot falafel off to Jac at Tinned Tomatoes for Meat Free Mondays.
They also go to Corina at Searching for Spice for Cook Once Eat Twice. The falafel will keep in the fridge for a few days and can also be frozen.
As any leftover air fryer carrot falafel can be frozen to be eaten when required, this also goes to Elizabeth’s Kitchen Diary for the #NoWasteFoodChallenge.
Other air fryer recipes you might like
- Chocolate banana cashew cake via Tin and Thyme
- Crispy halloumi with Mediterranean couscous via Emily’s Recipes and Reviews
- Fava bean kiev via Farmersgirl Kitchen
- Parmentier root vegetables via Lovely Apetite
- Rosemary chips via Tin and Thyme
- Smoky maple roasted chickpeas via Fab Food 4 All
- Spiralised sweet potato fries via Munchies and Munchkins
If you fancy creating some healthier ‘fried’ food meals, why not jumpstart into 2017 with the Optimum HealthyFry Rapid Air Fryer? Or if that doesn’t do it for you, Froothie has plenty of other appliances to make eating a healthier diet that bit easier. You can keep up with the Jumpstart 2017 campaign by following me and other Froothie Ambassadors via the hashtag #Jumpstart17 on Twitter, Facebook and Instagram.
As a Froothie Ambassador, I can offer Tin and Thyme readers free P&P on any Froothie appliance. Add 2483 free ambassador delivery to the comment box when ordering to get free postage and packing. Delivery will be credited back onto your card. The Optimum HealthyFry is currently on offer at £149.
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