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.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Lunch, Main Course
Cuisine: Middle Eastern
Keyword: air fryer, carrots, falafel, healthy, quick
Dry fry the cumin in a frying pan for a few minutes, then remove.
½ tsp cumin seeds
Fry the onion and carrot in the olive oil over a moderate heat for about 5 minutes until softened.
1 tbsp olive oil, 1 small onion, 1 carrot
Grind the chickpeas up with the lemon juice, tamari, garlic, tahini and parsley. I used my power blender which worked a treat.
1 tin chickpeas, 1 tbsp tahini, 2 cloves garlic, 6 sprigs fresh parsley, ½ lemon, ½ tsp tamari (affiliate link)
Turn out into a bowl and stir in the remaining ingredients.
1 ½ tbsp fava bean flour, ½ tsp ground coriander, ½ tsp chilli sauce, ½ tsp turmeric
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℃ (350℉). Shake the basket half way through cooking. Alternatively bake in a preheated oven for 20 minutes at 190℃ (375℉, Gas 5).
Tahini Sauce
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.
Drizzle over the hot falafel and serve in pitta bread along with some salad.
2 tbsp tahini, ½ lemon, ½ tsp tamari (affiliate link), ½ tsp chilli sauce, hot water
Notes
Makes 16 ping pong sized balls. Serves four as a light lunch or 2 as a main meal. Double the quantities to serve more.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.