Hello lovely readers! Today, I’m thrilled to share a recipe that’s close to my heart and brings a lovely taste of the Middle East right into your kitchen. We’re making Air-Fried Falafel with Creamy Tahini Sauce and Fresh Tabouleh. This trio is perfect for lunch or dinner and packs in loads of flavour and texture. Let’s dive in, shall we?
First off, a little backstory. My fascination with falafel started on a summer trip to London a few years ago. My wife and I stumbled upon a quaint Middle Eastern café, and it was love at first bite! The falafel was crispy on the outside, perfectly seasoned, and the creamy tahini sauce and fresh tabouleh were the ultimate accompaniments. Since then, recreating this magical combo at home has been a culinary adventure.
Falafel is traditionally deep-fried, which gives it that irresistible golden crunch. But, being a fan of healthier alternatives, I wanted to recreate this delightful treat with less oil. Enter the air fryer, my trusty kitchen companion!
### Ingredients:
**For the Falafel:**
– 400g canned chickpeas, drained and rinsed
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh parsley, chopped
– 1 cup fresh cilantro, chopped
– 2 tsp ground cumin
– 2 tsp ground coriander
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 3 tbsp all-purpose flour
– 2 tbsp olive oil (for brushing)
**For the Tahini Sauce:**
– 1/2 cup tahini
– 1/4 cup water
– 2 tbsp lemon juice
– 1 clove garlic, minced
– 1/4 tsp salt
– Pinch of cayenne pepper (optional)
**For the Tabouleh:**
– 1/2 cup bulgur wheat
– 1 cup boiling water
– 1 large tomato, diced
– 1 cucumber, diced
– 1 cup fresh parsley, finely chopped
– 1/4 cup fresh mint, finely chopped
– 1/2 cup spring onions, chopped
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 1/4 tsp salt
– 1/4 tsp black pepper
### Method:
**For the Falafel:**
1. Start by pulsing the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper in a food processor until you get a coarse mixture.
2. Transfer this mixture to a bowl and stir in the flour until well combined.
3. Shape the mixture into small balls or patties about 2 inches in diameter.
4. Preheat your air fryer to 180°C (350°F).
5. Lightly brush the falafel balls with olive oil. This will help them achieve that beautiful golden brown color.
6. Place the falafel in the air fryer basket in a single layer. You may need to cook them in batches.
7. Air-fry for 12-15 minutes, turning them halfway through to ensure they cook evenly and become crispy all around.
**For the Tahini Sauce:**
1. In a bowl, mix together the tahini, water, lemon juice, garlic, salt, and a pinch of cayenne pepper if you like a little heat.
2. Whisk until you have a smooth and creamy sauce. If needed, add a bit more water to get your desired consistency.
**For the Tabouleh:**
1. In a large bowl, soak the bulgur wheat in boiling water. Cover and let it sit for 15-20 minutes until tender.
2. Once the bulgur is ready, fluff it with a fork and let it cool to room temperature.
3. Mix in the diced tomato, cucumber, parsley, mint, and spring onions.
4. Whisk the lemon juice, olive oil, salt, and black pepper in a small bowl and pour over the bulgur mixture. Toss everything together until well combined.
**To Serve:**
Serve your crispy falafel with a generous drizzle of tahini sauce and a side of zesty, refreshing tabouleh. It’s the perfect marriage of flavours and textures – crunchy, creamy, and bursting with freshness.
I hope you enjoy making and eating this beautiful Middle Eastern dish as much as I do. It’s a great way to bring some vibrant, exotic flavours to your dining table and makes for a splendidly satisfying meal.
Happy cooking,
Al
Ingredients
**For the Falafel:**
– 400g canned chickpeas, drained and rinsed
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh parsley, chopped
– 1 cup fresh cilantro, chopped
– 2 tsp ground cumin
– 2 tsp ground coriander
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 3 tbsp all-purpose flour
– 2 tbsp olive oil (for brushing)
**For the Tahini Sauce:**
– 1/2 cup tahini
– 1/4 cup water
– 2 tbsp lemon juice
– 1 clove garlic, minced
– 1/4 tsp salt
– Pinch of cayenne pepper (optional)
**For the Tabouleh:**
– 1/2 cup bulgur wheat
– 1 cup boiling water
– 1 large tomato, diced
– 1 cucumber, diced
– 1 cup fresh parsley, finely chopped
– 1/4 cup fresh mint, finely chopped
– 1/2 cup spring onions, chopped
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 1/4 tsp salt
– 1/4 tsp black pepper
Method
**For the Falafel:**
1. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarse and well combined.
2. Transfer the mixture to a bowl and stir in the flour until well mixed.
3. Form the mixture into small balls or patties, about 2 inches in diameter.
4. Preheat the air fryer to 180°C (350°F).
5. Lightly brush the falafel balls with olive oil and place them in the air fryer basket in a single layer. You may need to cook them in batches.
6. Air-fry the falafel for 12-15 minutes, turning them halfway through, until they are golden brown and crispy.
**For the Tahini Sauce:**
1. In a bowl, combine the tahini, water, lemon juice, garlic, salt, and cayenne pepper (if using).
2. Whisk until smooth and creamy. Add more water if needed to reach the desired consistency.
**For the Tabouleh:**
1. Place the bulgur wheat in a large bowl and pour over the boiling water. Cover and let it sit for 15-20 minutes until the bulgur is tender and the water is absorbed.
2. Fluff the bulgur with a fork and let it cool to room temperature.
3. Add the tomato, cucumber, parsley, mint, and spring onions to the bowl with the bulgur.
4. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Pour over the bulgur and vegetables and toss to combine.
**To Serve:**
1. Serve the falafel with a generous drizzle of tahini sauce alongside the fresh tabouleh. Enjoy!
