Air-Fried Falafel with Yogurt Tahini
Ingredients
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½ cup diced shallots
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2 garlic cloves
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1 teaspoon salt
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½ teaspoon ground coriander
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½ cup parsley leaves
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1 teaspoon ground cumin
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1 tablespoon extra-virgin olive oil
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With a June Air Basket lined with foil in the bottom position, preheat the June Oven to 425°F on the Air Fry cook mode using the button below.
June Oven
foil
June Air Basket
Start the falafel mixture
In the bowl of a food processor fitted with the blade attachment, combine the shallots, garlic, salt, coriander, parsley, cumin and oil. Pulse until parsley leaves are roughly chopped and everything is combined, 2-3 pulses. Add the chickpeas to the food processor. Pulse to very roughly chop the chickpeas, 2-3 pulses. Do not over-process.
½ cup diced shallots
1 teaspoon salt
½ teaspoon ground coriander
½ cup parsley leaves
1 tablespoon extra-virgin olive oil
food processor
measuring cups
measuring spoons
1 teaspoon ground cumin
1 can canned chickpeas
2 garlic cloves
Finish the falafel mixture
Transfer the contents of the food processor to a large bowl. Add the baking powder and 6 tablespoons of the flour. Gently mix to combine. If the filling still sticks to your hand when trying to form a ball, stir in additional flour by the teaspoon until it doesn’t.
1 teaspoon baking powder
6 tablespoons all-purpose flour
large bowl
spatula
Portion the patties
With an ice cream scoop or a tablespoon measure, scoop 2 heaping tablespoons of the chickpea mixture and shape into a rounded patty with your hands. Transfer to the June Air Basket set over the June Pan to catch any crumbs.
June Pan
June Air Basket
Mist with oil
Lightly spray the falafel patties with nonstick cooking spray. The oil will help brown the patties.
nonstick cooking spray
Air fry the falafel
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Air fry for 18 minutes, until golden brown. June will notify you when the falafel is ready.
Make the sauce
While the falafel are frying, stir the yogurt, tahini, lemon juice, garlic, parsley, cumin, salt and cayenne, if using, until combined in a medium bowl. Refrigerate until ready to use.
⅛ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground cumin
3 tablespoons chopped parsley
½ teaspoon crushed garlic
2 teaspoons lemon juice
4 teaspoons tahini
⅔ cup Greek yogurt
medium bowl
Serve
Remove the falafel from the June Oven and transfer the patties to plates or a platter. Serve hot with the sauce on the side.