Crispy Falafel and Baba Ganoush


  • 400 g canned chickpeas
  • Handful of coriander
  • 1 red onion diced
  • 2 garlic cloves
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 Pinch chilli flakes
  • Salt & pepper as needed
  • 2 tbsp oil
  • 30 g plain flour gluten-free
  • 200 g sweetcorn
  • 1 Aubergines
  • 3/4 lemon juice
  • 2 tbsp tahini
  • 1 tbsp olive oil
  • Generous pinch of salt
  • 1 garlic clove
  • Add the tinned, drained chickpeas, handful coriander leave & stalks, diced red onion, paprika, cumin, chilli flakes, salt & pepper, olive oil and pulse into a paste.
  • Pour the mix into a large mixing bowl and mix through the flour and sweet corn.
  • Hand shape into balls and put into one side of the air fryer.
  • Slice the aubergine in half (lengthways) and put into the other side of the Air Fryer.
  • On the falafel drawer, select Air Fry and set the temperature to 400°F and the time for 15 Minutes.
  • On the aubergine drawer, select Air Fry and set the temperature to 375°F and the time for 15 Minutes. Press Start.
  • When the cooking program finishes, remove the aubergine and scoop out the flesh.
  • Blend in a food processor with the lemon juice, garlic clove, tahini, olive oil and salt, until it becomes a smooth dip.
  • Serve up the falafels on a plate and enjoy with the baba ganoush!
Previous Next