Air Fryer Lunchbox Falafels

Ingredients

Falafel:

Lemon Yoghurt Sauce:

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 200^oC for 12 minutes, turning halfway.

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

Deep-fry:
Heat oil to 175^oC. 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.