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Air Fryer Falafel Salad
Ingredients
2 cloves
garlic
4
scallions, whites and greens, thinly sliced
6 1/2 c.
baby kale, divided
2
15-ounce cans
1 tsp.
grated lemon zest
2 tbsp.
all-purpose flour
1 tsp.
ground cumin
1 tsp.
ground coriander
to taste
Kosher salt
2 tbsp.
lemon juice
3 tbsp.
olive oil, divided
1/2
English cucumber, thinly sliced on bias
1/2 c.
fresh parsley leaves
1/4 c.
fresh mint leaves
as needed
Greek yogurt
Instructions
STEP 1
In food processor, pulse garlic, scallion whites, and 1/2 cup baby kale until very finely chopped. Add chickpeas, lemon zest, flour, cumin, coriander, and 1/2 tsp salt and pulse to combine (chickpeas should be chopped but coarse). Form mixture into twenty-four 2-tablespoon balls.
STEP 2
Heat air fryer to 325°F. Brush insert of basket with oil and add 12 falafel. Air-fry 15 minutes. Brush falafel with 1 tablespoon oil and increase air fryer temperature to 400°F. Air-fry until deeply golden, 4 more minutes. Repeat with remaining falafel.
STEP 3
In large bowl, whisk together lemon juice and remaining 2 tablespoons olive oil. Add cucumbers and marinate, 5 minutes. Add remaining 6 cups baby kale, parsley, and mint leaves, scallion greens, and 1/2 tsp salt and toss. Top with falafel and dollop of yogurt.
Nutrition Facts
(per serving)
Calories:
1705 calories
Servings:
4 servings
Carbohydrates:
40 g
Fat:
16 g
Fiber:
12 g
Protein:
14 g
Sugar:
6 g
Meal Effort
Preparation:
10 minutes
Cook:
25 minutes
Total:
35 minutes