Air Fryer Falafel Salad Bowl

Serves 4

5 Points® per serving

Ingredients

400g chickpeas, cooked
200g cucumber, chopped
120g salad leaves
50g tahini paste
45g cornflour
20g cherry tomatoes
15g fresh parsley chopped and fresh to serve
15g fresh coriander chopped
12 calorie-controlled cooking sprays
3 garlic cloves, chopped
1 medium white pitta bread, torn into chunks
1 small red onion
1 medium lemon, sliced into wedges
1 small onion, chopped
3 tbsp water
1 tbsp lemon juice
2 tsp sesame seeds
2 tsp agave syrup
1 tsp ground cumin
1 tsp baking powder
¼ tsp ground cinnamon
⅛ tsp cayenne pepper

Method

Step 1: Preheat the air fryer to 180°C.
Step 2: Put the pitta pieces into a bowl, mist with cooking spray, season and toss to coat.
Step 3: Arrange the pieces in the air fryer tray in a single layer and cook for 6-7 minutes or until crisp, then transfer to a plate and set aside.
Step 4: To make the falafels, put the chickpeas, onion, herbs, garlic and spices into a food processor and season well. Pulse until a rough paste is formed.
Step 5: Sprinkle in 40g of the cornflour and all of the baking powder and pulse again until well combined.
Step 6: With a wet hand, form the falafel mixture into 16 balls, add the remaining cornflour if the mixture is too wet.
Step 7: Spread the sesame seeds on a plate and roll the balls in the seeds.
Step 8: Mist the air fryer compartment with cooking spray and place the falafel balls in the tray, spraying them with more cooking spray.
Step 9: Cook the falafels for 12 minutes until golden and slightly crisp.
Step 10: Meanwhile, to make the salad dressing, whisk together tahini, lemon juice, agave syrup and water in a small bowl. Add more water if the dressing is too thick.
Step 11: Divide the salad leaves, red onion, tomatoes and cucumber between serving bowls, top with the falafels and pitta chips, then drizzle over the dressing.

Garnish with the extra parsley and serve with the lemon wedges.

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