March 30, 2026

Air Fryer Lunchbox Falafels

Serves:

Cooking Time:

< 45 min

Ingredients:

Falafel:
300 ml chickpeas
dried
80 ml flat leaf parsley
80 ml fresh coriander
Half an onion
2 garlic clove(s)
3.5 ml salt
2.5 ml baking powder
5 ml cumin
2.5 ml ground coriander
30 ml olive oil

Lemon Yoghurt Sauce:
180 ml LANCEWOOD® Lactose Free Double Cream Plain Yoghurt
5 ml lemon zest, finely grated
30 ml lemon juice
30 ml cucumber, grated
2.5 ml salt

Method

Falafel:

Cover the chickpeas with water and soak overnight in the fridge.
Drain and rinse the chickpeas well and add to a food processor. Add the parsley, coriander, onion, garlic, salt, baking powder, cumin and coriander. Process until it resembles fine crumbs. Refrigerate for 30 minutes.
Lightly roll the falafel mixture into balls, taking care to not compress the mixture to prevent the falafels from becoming dense.

Air fryer cooking: Brush with oil and Air fry at 200oC for 12 minutes, turning halfway.

Oven baking: Brush with oil and bake at 200oC for 20 – 25 minutes, turning halfway.

Deep-fry: Heat oil to 175oC. Fry for 3 – 4 minutes until golden. Drain on a paper towel.

Lemon Yoghurt Sauce: Add the yoghurt, lemon zest, lemon juice, grated cucumber and salt to a mixing bowl and mix well. Set aside and refrigerate until needed.

To serve: Enjoy as a delicious light lunch or pop them into your lunchbox as a snack or flatten the falafels and add to a slider bun with the lemon yoghurt sauce. Pop in your favourite LANCEWOOD® Yoghurt.

HINTS & TIPS: Refrigerate leftover falafels for up to 3 days or freezer for up to 3 months. Brush with oil before reheating in the air fryer.