Our new roomie brought an air-fryer with her, and I am taking advantage!
Source: Forks over Knives | Serves: 3 as a main | Time: ~30 min
Changes: replaced cucumber with zucchini; didn't include an ancient grain
Ingredients
1½ 15-oz. cans no-salt-added #chickpeas, drained (2¼ cups) and aquafaba (chickpea liquid) reserved
⅓ cup shredded #zucchini
⅓ cup finely chopped onion
⅓ cup packed fresh parsley
3 tbsp chickpea flour
1½ tsp ground cumin
¾ tsp ground coriander
S&P, to taste
6 cups chopped romaine #lettuce
2 cups cherry #tomatoes, halved
Remaining zucchini, cut into ½-inch slices
¼ cup chopped red onion
2 tbsp slivered Kalamata #olives
¼ cup raw #cashews, soaked 20 minutes in hot water
¼ cup white wine vinegar
4 tsp Dijon mustard
2 cloves garlic
6 to 8 tbsp unsweetened, unflavored plant milk
Instructions
Preheat air fryer to 375°F. In a food processor combine the drained chickpeas, 1 Tbsp. of the aquafaba (chickpea liquid), and the next six ingredients (through coriander).
Cover and process until mixture starts to come together and is nearly smooth, stopping to scrape sides of bowl as necessary. Add additional aquafaba as needed to achieve a nearly smooth texture that adheres together. Season with salt and pepper.
For falafel, form chickpea mixture into 12 balls (2 Tbsp. each) and flatten to ¾ inch thick. Line air fryer with foil. Place falafel in a single layer on the foil, in batches if necessary. Air-fry 12 to 14 minutes or until firm and browned, carefully turning once.
For salad, arrange the next six ingredients (through olives) on a serving platter.
For dressing, drain soaked cashews. In a small food processor or blender combine cashews, vinegar, mustard, and garlic. Cover and process until nearly smooth, gradually adding milk until creamy.
Serve falafel on salad and drizzle with dressing.
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