Giant Falafel

By: The Culinary Cartel

Giant Falafel
cuisine icon Course
Breakfast
cuisine icon Difficulty
Medium
cuisine icon Duration
25 Minutes
cuisine icon Diet
Vegetarian Salads
cuisine icon Cooking Technique
Food processor, Instant Vortex Air Fryer, spatula
cuisine icon Keywords
25 minutes, 6 servings, breakfast, chia or ground flax seeds, courgette grated, cucumber salad, cumin, dairy, food processor, full cream yoghurt, garlic crushed, healthy, healthy greens, herbs and spices, instant vortex air fryer, lemon juice, mediterranean cucumbers or 1 english cucumber, medium, parsley chopped, picked mint leaves, red onion, red onion diced, salt, salt and pepper, self-raising flour/gluten-free flour, spatula, The Culinary Cartel, tin chickpeas, vegetarian salads, yoghurt sauce

serving icon Servings
6 Servings
Ingredients
  • 400 g tin chickpeas
  • ½ 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
  • ½ 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.
  • 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.
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