Homemade falafel in just 30 minutes—without the hassle of deep frying? You heard that right! Serve these golden, crispy falafel balls over a refreshing cucumber-herb salad.
💡 Meal prep tip: Freeze uncooked falafel balls on a baking sheet until firm, then transfer to a container and freeze for up to 2 months. Cook straight from frozen in the air fryer, adding extra time as needed.
Cooking Time
40 minutes
Servings
4 people
Ingredients
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2 garlic cloves
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2 scallions (thinly sliced, white and green parts separated)
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2 small white onions (thinly sliced)
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6 ½ cups baby kale (divided)
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2 cans chickpeas (15 oz each, drained and rinsed)
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1 tsp lemon zest
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2 tbsp all-purpose flour
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1 tsp ground cumin
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1 tsp ground coriander
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Kosher salt, to taste
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2 tbsp lemon juice
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3 tbsp olive oil (divided, plus more for air fryer basket)
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½ English cucumber (thinly sliced on the diagonal)
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½ cup fresh parsley leaves
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¼ cup fresh mint leaves
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Greek yogurt, for garnish
Preparation
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In a food processor, blend garlic, scallion whites, and ½ cup baby kale until very finely chopped.
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Add chickpeas, lemon zest, flour, cumin, coriander, and ½ tsp salt. Pulse until chickpeas are coarsely ground (not a paste).
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Shape mixture into 24 balls, about 2 tbsp each.
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Preheat air fryer to 325°F. Lightly oil basket and place 12 falafel inside. Air fry for 15 minutes. Brush falafel with 1 tbsp oil, raise temperature to 400°F, and cook for 4 more minutes until deep golden brown. Repeat with remaining falafel.
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In a large bowl, whisk lemon juice with remaining 2 tbsp olive oil. Add cucumber and let sit 5 minutes. Toss in remaining kale, parsley, mint, scallion greens, and ½ tsp salt.
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Top salad with falafel and a dollop of yogurt.
Nutrition (per serving)
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Calories: ~347 kcal
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Fat: 16 g (2.5 g saturated)
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Protein: 14 g
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Sodium: 805 mg
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Carbs: 40 g
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Fiber: 12 g
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