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🥗 Crispy Air Fryer Falafel with Fresh Herb Tomato Salad and Hummus

653 kcal · 30 min · 4 servings

Crispy Air Fryer Falafel with Fresh Herb Tomato Salad and Hummus Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the chickpeas in a sieve and let them drain. Keep the liquid (aquafaba) aside.
  2. 2. Cut the lemon in half and squeeze out the juice.
  3. 3. Add the drained chickpeas, about 3 tablespoons of chickpea liquid, cumin, 2 teaspoons of salt, and 3 teaspoons of lemon juice into a tall container.
  4. 4. Blend the mixture until smooth. Add a little more liquid if necessary to reach the desired consistency.
  5. 5. Season the puree with salt, pepper, and 2 tablespoons of olive oil.
  6. 6. Wash the herbs and shake off excess water. Pluck the leaves from the stems.
  7. 7. Wash the spring onions and remove the root ends.
  8. 8. First slice the spring onions into rings, then chop them finely.
  9. 9. Wash the tomatoes, cut them in half, remove the hard core, and dice the halves into small cubes.
  10. 10. Mix the tomato cubes with the chopped spring onions.
  11. 11. Whisk together 2 tablespoons of lemon juice, salt, pepper, brown sugar, and 3 tablespoons of olive oil in a small bowl.
  12. 12. Pour the dressing mixture over the salad and gently fold it in.
  13. 13. Fold the prepared herb leaves into the salad.
  14. 14. Fill the air fryer basket with the falafel balls. Do not exceed the maximum fill line.
  15. 15. Fry the falafel at 160 degrees Celsius for 4 minutes.
  16. 16. Turn the falafel halfway through the cooking time.
  17. 17. Continue frying the falafel for another 4 minutes at the same temperature.
  18. 18. Serve the finished falafel with hummus and the tomato-herb salad.
  19. 19. Enjoy your meal!
  20. 20. Tip: Fill the whole thing with some finely chopped red cabbage into a sliced pita or flatbread.

Nutrition per serving