Healthy Air Fryer Falafel

Special equipment: a 6-quart air fryer

1. For the falafel: Drain the chickpeas well and spread them out on a towel-lined baking sheet to dry completely.
2. Pulse the parsley, cilantro, mint, garlic and scallions in a food processor until roughly chopped and combined. Add the chickpeas, flour, cumin, coriander, cayenne, lemon juice, egg white, 2 teaspoons salt and a few grinds of black pepper and pulse until the mixture is a well-combined coarse meal but not smooth or mushy. Refrigerate 15 minutes, then stir in the baking powder.
3. Spray your hands with olive oil cooking spray. Scoop the chickpea mixture into 18 balls (about 2 tablespoons each), flattening the balls slightly with your hands to create thick patties. Spray both sides of the patties with olive oil spray. Arrange the patties in a single layer in the basket of a 6-quart air fryer, in batches if necessary, and cook at 205 degrees C, flipping halfway, until golden and crisp, 12 to 15 minutes (see Cook’s Note).
4. For the tahini sauce: Whisk together the tahini, paprika, garlic, lemon juice, 1 teaspoon salt, a few grinds of black pepper and 1/3 cup water. Adjust with additional water, if needed, for desired consistently.
5. For serving: Cook the pitas in the air fryer at 150 degrees C until warmed through, about 5 minutes. Slice each pita in half and gently open up the pockets.
6. Fill the pita halves with 3 falafel balls each, lettuce, tomato, cucumber, tahini sauce and a drizzle of harissa, if using.

Cook’s Note

Settings may vary on your air fryer depending on the model. Please refer to the manufacturer’s guide.