Name: Giant Falafel
Total time: 25 min
Yield: 6 Servings
Ingredients: 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

Giant Falafel

By :The Culinary Cartel

Course

Breakfast

Difficulty

Medium

Browse Category

Breakfast

Duration

25 Minutes

Diet	Vegetarian Salads

Cooking Technique

Food processor, Instant Vortex Air Fryer, spatula

Main Ingredient

Canned Chickpeas, Parsley, Whole milk yogurt, Zucchini

Keyword

dairy, healthy, healthy greens, herbs and spices

Home Category

Breakfast

Cook Time

25 Minutes

Servings

6 Servings

Ingredients

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

Course

Breakfast

Difficulty

Medium

Browse Category

Breakfast

Duration

25 Minutes

Diet	Vegetarian Salads

Cooking Technique

Food processor, Instant Vortex Air Fryer, spatula

Main Ingredient

Canned Chickpeas, Parsley, Whole milk yogurt, Zucchini

Keyword

dairy, healthy, healthy greens, herbs and spices

Home Category

Breakfast

Cook Time

25 Minutes

Servings

6 Servings

Ingredients

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

Instructions

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.

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.

Yoghurt sauce