Looking for pre-prepped healthy lunch inspiration? Try our air-fry falafels: healthy & perfect for both vegan and vegetarian days. We’re going to need a pressure cooker with an air fry setting, so get yours at the ready. Just 3 Simple steps. Let’s go!
Ingredients
Falafel Mixture:
1 small onion quartered
3 cloves chopped garlic
50g parsley
50g coriander
50g spring onions
½ tsp chilli flakes
½ tsp salt
1 tsp cumin
1 can chickpeas – rinsed & drained
1 tsp baking powder
4 tbsp plain flour
Salad:
Hummus
Sliced tomatoes, cucumber, onions, pita and tahini
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1
First, add your ingredients into the food processor: Onion, garlic, parsley, coriander, spring onions, chilli flakes, salt and cumin. Then, pulse 2-3 times. Add one can of chickpeas (that have already been rinsed & drained). Pulse 2-3 times again, then give it a good stir with a spatula.
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2
Next, add baking powder, then the flour. Pulse 3-4 times until you have a paste-like consistency. Then cover your mixture with cling-film & refrigerate for 2 hours
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3
Pre-heat your air fryer to 177 Degrees Celsius and line a baking tray. Then roll that delicious mixture into 12 balls and place each one on the tray with a good space in between each of them. Next, drizzle them in olive oil. Air fry for 14 minutes, making sure you turn them all over at the halfway point: 7 minutes in. Set your alarm so you don’t forget!
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4
Finally, add a dollop of hummus or two or get all MasterChef and smear it across the plate. Add some sliced tomatoes, cucumber, onions, pita and tahini.
Serve up one healthy, tasty lunch; packed full of middle eastern flavours. Any leftovers can go in the fridge for up to 4 days or freeze the falafel for no more than 3 months.
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