Giant Falafel
Cook Time
Cook Time
  • 400g tin chickpeas
  • 1/2 red onion diced
  • 25g parsley chopped
  • 80g courgette grated
  • 3cloves garlic crushed
  • 1tsp cumin
  • 1tsp salt
  • 2tbsp self-raising flour/gluten-free flour
  • 2tbsp chia or ground flax seeds
  • Cucumber Salad
  • 3 Mediterranean cucumbers or 1 English cucumber
  • 1/2 red onion
  • 1tsp lemon juice
  • 25g picked mint leaves
  • Salt and pepper
  • Yoghurt Sauce
  • 250ml full cream yoghurt
  • 1tsp lemon juice
  • Salt and pepper
  1. 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!)
  2. 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.
  3. 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.
  4. Cook until golden brown and set.(Check after 20 minutes as time will depend on falafel thickness)
  5. While the falafel cooks, make the seasoned yoghurt sauce and cucumber salad.
  6. Once the falafel is cooked, remove it from the air fryer basket to cool slightly.
  7. 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.
  8. Cut the giant falafel into wedges, then serve with lemony yogurt and cucumber salad.
Cucumber salad
  1. 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
  1. Mix the yoghurt with the lemon juice and season to taste with salt and pepper.