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.

  • 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

  • 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!

  • 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.

     

Want to make bland meals a thing of the past? Get more creative, with ease….

Head over to AO.com and check-out our extensive range of pressure cookers. They’ll get you healthy & tasty food 7 days of the week.

 

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Explore our slow cookers and multi cookers

Shop the range here
 

Becca Monaghan

By Becca Monaghan on 02.12.20

Guest Contributor

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