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Winter falafel

Print Recipe
Prep Time 35 minutes
Cook Time 14 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

For the falafel
  • 2 15 oz cans chickpeas, drained
  • 1 lemon, zested (save juice for sauce)
  • 1 tbsp harissa paste
  • 1 tsp allspice
  • 1 tbsp plain flour
  • 1 oz fresh coriander (cilantro), stalks chopped (save leaves for garnish)
  • olive oil (for brushing/spraying)
  • sea salt and black pepper, to taste
For the tahini sauce
  • 4 medium to large cloves garlic, pressed or minced
  • 1/4 cup lemon juice
  • 1/2 cup tahini
  • 1/2 tsp fine sea salt
  • 1 pinch ground cumin
  • 6 tbsp ice water, more as needed
To serve
  • 4 pita breads, warmed
  • fresh mint leaves, roughly torn
  • crunchy mini cucumbers cut into rounds
  • sprinkle of sumac

Method
 

  1. Infuse the Sauce Base: In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes to give the garlic time to infuse the lemon juice with flavor.
  2. Make the Falafel Mix: While the garlic rests, place the drained chickpeas into a food processor. Add the lemon zest, harissa, allspice, flour, and the chopped coriander stalks. Season with a pinch of salt and pepper.
  3. Blitz: Pulse the mixture until smooth, stopping to scrape down the sides if necessary.You want a moldable paste, not a liquid purée.
  4. Shape: With clean, wet hands, divide the mixture and shape into small flat discs. Shaping them into discs ensures they cook evenly in the air fryer and fit perfectly inside a pita.
  5. Prep the Air Fryer: Preheat your air fryer to 375°F. Lightly grease the basket with olive oil or a non-stick spray.
  6. Air Fry: Arrange the discs in a single layer in the basket. Brush or spray the tops of the falafel with a little olive oil. Cook for 12–14 minutes, gently flipping them halfway through, until they are golden brown and crisp.
  7. Finish the Sauce: Pour the garlic-lemon mixture through a fine-mesh sieve into another bowl. Press the solids to extract all liquid, then discard the garlic. Whisk in the tahini, salt, and cumin. Gradually add ice water 2tablespoons at a time, whisking until the sauce is ultra-creamy and light-colored.
  8. Assemble:Warm the pitas. Stuff each with 4–5 falafel discs, crunchy cukes, and a generous drizzle of the tahini sauce. Top with fresh mint and reserved coriander leaves.
Note: Leftovers keep for 5–6 days in the fridge. Reheat in the air fryer at 300°F for 3–5 minutes to restore the crunch.