Ingredients

The following ingredients have 5 Servings
  • 400 g tin chickpeas
  • 1/2 red onion diced
  • 25 g parsley chopped
  • 80 g courgette grated
  • 3 cloves garlic crushed
  • 1 tsp cumin
  • 1 tsp salt
  • 2 tbsp self-raising flour/gluten-free flour
  • 2 tbsp chia or ground flax seeds
  • Cucumber Salad
  • 3 Mediterranean cucumbers or 1 English cucumber
  • 1/2 red onion
  • 1 tsp lemon juice
  • 25 g picked mint leaves
  • Salt and pepper
  • Yoghurt Sauce
  • 250 ml full cream yoghurt
  • 1 tsp lemon juice
  • Salt and pepper

Instruction

  • Place all the falafel ingredients into a food processor and pulse everything until the mixture just comes together and the chickpeas are in loose, breadcrumb-sized pieces (do not make a puree!)
  • Brush a baking tin (suitable size for your Air Fryer Basket) with a little oil then pour in the falafel mixture. Flatten with a spatula then brush the top of the giant falafel with more oil. Place the giant falalfel in the tin into the Air fryer.
  • Select Air Fry and set the temperature to 185°C and the time to 25 minutes. Ignore when prompted to add food and turn food.
  • Cook until golden brown and set.(Check after 20 minutes as time will depend on falafel thickness)
  • While the falafel cooks, make the seasoned yoghurt sauce and cucumber salad.
  • Once the falafel is cooked, remove it from the air fryer basket to cool slightly.
  • Drain the liquid from the salted cucumber and red onion, then toss the cucumber and onion together with the mint leaves, a little olive oil and salt and pepper to taste.
  • Cut the giant falafel into wedges, then serve with lemony yogurt and cucumber salad.
  • Split the cucumbers in half down the middle, and use a tsp to remove the seeds. Cut the cucumber into bite sized pieces. Toss the cucumber with salt and set aside in a bowl. Finely slice the red onion, then place in a small bowl. Season with a pinch of salt, and squeeze over some lemon juice and set aside to pickle and soften. Pick the mint leaves from the stems.
  • Mix the yoghurt with the lemon juice and season to taste with salt and pepper.