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Air Fryer Falafels

We are CHICKPEA dreamin’ with this yummy vegan falafel salad! We had some fun with our air fryer cooking up these Meditteranean favorites with our Healthy On You® Moroccan Round the Clock and While My Za’atar Gently Weeps spice blends😋⁠ ⁠ Crispy falafels (made from chickpeas, if you are not familiar), baby artichokes and butternut squash all cooked separately with minimal oil in the air fryer-all placed on a bed of lettuce, with couscous, hummus, and cherry tomatoes.⁠

You can also use the traditional method, roasting the artichokes and squash together and frying the falafels separately. Both ways are delicious though we always prefer less frying when able.

Ingredients

For the Falafels

For the Sides

  • 2 cups
    diced butternut squash
  • 3-4
    baby artichokes
  • ½ cup
    prepared couscous
  • sliced cherry tomatoes
  • assorted salad greens
  • prepared hummus
  • cilantro and parsley for garnish

Make the Falafels

  1. Note: you will need to plan this recipe by soaking the dried chickpeas overnight but 20-24 hours is best. Soak 2 cups of dried chickpeas in 6 cups of water. When ready, drain the beans well in a collander.
  2. Process the ingredients: using a food processor, add all the ingredients to the processor bowl, add 1/4 tsp sea salt, the cayenne pepper (if using), and a pinch of black pepper.
  3. Pulse the mixture for 15 seconds and check the texture. Scrape the sides down and process another 15 seconds. If it's too moist, add more chickpea flour and process again for 10-15 seconds. You are looking for a consistency that will hold together but the mixture should not be pureed. Taste the mixture and adjust the salt/pepper/seasoning if needed.  
  4. Scoop 1 ½ to 2 tbsps of the mixture into round balls and set aside. Repeat until all the mixture is used.
  5. Refrigerate the uncook falafels for 30 minutes to 1 hour.
  6. Preheat the air fryer to 380°F on the roast setting if available and spray the air fryer basket with olive oil to prevent sticking. Then spray the falafels. This will help to get a nice color on the balls as they cook.
  7. When the air fryer is at temperature and ready, add the falafels in a single layer to the air fryer basket, with no overlapping (roughly 12-15 balls) at a time. Cook for 20-23 minutes.
  8. Sprinkle the falafels with the While My Za'atar Gently Weeps Spice Blend.  Set aside.

Prepare the Sides for the Bowl

  1. Prepare the baby artichokes while you wait for the falafel to set in the fridge: Chop the top ½ inch off each artichoke. Peel off the outer leaves until you see the tender, soft pale green inner leaves. Cut in half and rub with a half of a lemon. Repeat for the remaining artichokes. Preheat the air fryer to 370°F and spray the air fryer basket with olive oil to prevent sticking. Then spray the artichokes with olive oil and sprinkle with sea salt and pepper and Moroccan Round the Clock spice blend. Place them inside the basket cut side up and spray with more olive oil and cook for 13-15 minutes. Shaking to turn halfway through. Remove and set aside.
  2. Prepare the butternut squash: Preheat the air fryer to 370°F and spray the air fryer basket with olive oil to prevent sticking. Then spray the butternut squash with olive oil and sprinkle with sea salt and pepper and Moroccan Round the Clock spice blend. Cook for 10-12 minutes, shaking to turn halfway through. Remove and set aside.
  3. Prepare the couscous per package directions and set aside

Assemble the Bowl

  1. Lay a bed of lettuce greens in first, add the couscous in the middle, and then the remaining ingredients: falafel, cooked butternut squash, artichokes, tomatoes, and hummus) all around it. Garnish with cilantro and parsley and sprinkle with more While My Za'atar Gently Weeps Spice Blend.
Samantha Binkley
samantha@healthyonyou.com