Best Ever Air Fryer Falafel Bowls
Holistic Nutritionist Lindsay Mustard's delicious and healthy (and vegetarian) falafel bowl recipe is inspiring us to dream of new Ener-C flavours (how delicious would pomegranate & preserved lemon be?!) This recipe can be prepared in a frying pan on the stove-top or using an air fryer, which we highly recommend for producing the wonderfully delicious crispy-coated texture of deep-fried falafel... without the extra oil!
- 1 15-ounce can chickpeas (rinsed, drained)
- 1/4 cup chopped fresh parsley
- ¼ cup fresh spinach
- 4 cloves garlic, minced
- ¾ cup yellow onion, finely chopped
- 2 tbsp sesame seeds
- 2 tsp ground cumin
- 1/4 tsp each sea salt and black pepper
- 4 tbsp oat flour (whole oats ground into flour in a high-speed blender)
- ¼ cup panko bread crumbs
- 3-4 tbsp ghee (if pan-frying)*
Falafel Salad Bowls:
- 1 large tomato, chopped
- 2 cups fresh spinach
- 2 large pickles, sliced
- 4 tbsp hummus
- ½ avocado sliced
- 1 tbsp black or white sesame seeds, for garnish
- Add the chickpeas, parsley, spinach, onion, garlic, sesame seeds, cumin, salt, pepper to a food processor and pulse until thoroughly combined. Add 1 tbsp of flour at a time until the mixture forms a dough like texture.
- In a small bowl, add the panko breadcrumbs and set aside.
- Use a small ice cream scoop or a tablespoon to scoop the mixture and drop it in the panko mixture. Coat the dough with breadcrumbs and then gently roll into a ball. Set aside. Repeat with the remaining dough.
Air Fryer Method:
- Preheat the airfryer to 400 degrees F. Place the balls on the baking trays and gently press them down until they resemble small discs. Bake for 12 minutes, flip and bake for another 4 minutes.
*The falafel are more delicate when cooked in a pan, so allow the dough to firm up in the fridge for 1-2 hours before scooping and rolling in bread crumbs.
- Preheat a large skillet over medium heat and 2 tbsp of ghee, rough to coat the pan.
- Once hot, add the dough discs and cook for 7 minutes per side. Flip and cook for another 6 minutes, or until golden brown.
- Divide the spinach, tomato, pickles, avocado and hummus equally between two serving bowls. Top with hot falafel and a sprinkle of sesame seeds.
Lindsay Mustard is a Holistic Nutritionist, firefighter-in-training and recipe-wizard with a burning passion for health and fitness. In her nutrition practice, Lindsay works with clients to craft a unique plan that is tailored to their specific health goals using a natural, whole food and supplement approach.