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Air Fryer Mediterranean Falafel Salad Bowls
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Course Salad
Cuisine Mediterranean
Servings 4 people

Equipment

  • Air Fryer
  • Food Processor
  • Mixing Bowl

Ingredients
  

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1/2 small onion, roughly chopped
  • 3 garlic cloves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup fresh cilantro leaves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp olive oil
  • 6 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sliced kalamata olives
  • 1/3 cup tahini
  • Juice of 1 lemon
  • 3 tbsp water

Instructions
 

  • Add the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper to a food processor. Pulse until the mixture is finely chopped but still has some texture.
  • Transfer the mixture to a bowl and stir in the flour and baking powder until evenly combined. Let it rest for 5 minutes.
  • Scoop out about 2 tablespoons of the mixture at a time and shape into small patties. Brush both sides lightly with olive oil.
  • Place the patties in a single layer in the air fryer basket. Cook at 375°F for 12 to 15 minutes, flipping halfway through, until golden and crisp.
  • While the falafel cook, make the dressing by whisking the tahini, lemon juice, and water together until smooth.
  • Assemble the bowls by dividing the romaine, tomatoes, cucumber, feta, and olives among four bowls. Top each with several warm falafel patties and drizzle with tahini dressing.

Notes

Shape the falafel mixture a little smaller than you think so they cook evenly and stay crisp. If the tahini dressing thickens too much in the fridge, add an extra splash of water before serving. Leftover falafel reheat well in the air fryer for two minutes to bring back their crunch.
Course: Salad
Cuisine: Mediterranean
Equipment: Air Fryer, Food Processor, Mixing Bowl