the Breville Test Kitchen

Air-Fried Falafel with Spicy Feta Sauce

Name: Air-Fried Falafel with Spicy Feta Sauce
Cook time: 2400 s
Total time: 86400 s
Yield: Makes 15
Ingredients: 225 g dried chickpeas; 1 cup (30 g) firmly packed flat-leaf parsley leaves; 1 cup (30 g) firmly packed cilantro leaves; 6 green onions - sliced; 3 cloves garlic - minced; 1 tsp kosher salt; 1½ tsp ground cumin; ½ tsp ground coriander; ¼ tsp cayenne pepper; Cooking spray; 225 g good-quality feta cheese - crumbled; 1 clove garlic - finely chopped; ½ tsp dried oregano; 1 tsp crushed red pepper flakes - plus extra to serve; ¼ cup (60 ml) olive oil; 1 tsp fresh lemon juice; 2 tbsp water

These delicious Middle Eastern chickpea balls are loaded with a great fresh herb flavor. The traditional method of deep frying has been replaced with air frying which produces a healthier, lighter tasting snack.

the Smart Oven™ Air Fryer

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1 day total time

40 mins active time

Medium

Makes 15

Ingredients

Measurements:

For the falafel

225 g dried chickpeas
1 cup (30 g) firmly packed flat-leaf parsley leaves
1 cup (30 g) firmly packed cilantro leaves
6 green onions
sliced
3 cloves garlic
minced
1 tsp kosher salt
1½ tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper
Cooking spray

For the spicy feta sauce

225 g good-quality feta cheese
crumbled
1 clove garlic
finely chopped
½ tsp dried oregano
1 tsp crushed red pepper flakes
plus extra to serve
¼ cup (60 ml) olive oil
1 tsp fresh lemon juice
2 tbsp water

Instructions

1
To prepare the falafel, rinse the chickpeas in cold water, place in a bowl, top with cold water, cover and stand at room temperature for 8 hours or overnight. This allows them to soften which makes them easier to process. Only use dried chickpeas so the falafel binds well.
Tip: Only use dried chickpeas so the falafel binds well.
2
Rinse the chickpeas and drain well.
3
Place the chickpeas and remaining falafel ingredients in a food processor bowl and process for 30 seconds. Scrape down the bowl and process again until finely ground. Place in a bowl, cover, and refrigerate for 20 minutes. This releases the starch from the chickpeas, making them easier to shape.
4
To prepare the spicy feta sauce, place the feta, garlic, oregano and pepper flakes in a food processor bowl, and process for 20 seconds, scraping down the side occasionally. With the processor on, slowly add the oil through the feed chute to emulsify.
5
Add the juice and the water and process until smooth. Transfer to a bowl and cover. Refrigerate to prevent it from splitting. If it becomes too cold and thick, loosen with a little water.
6
Set the oven to Air Fry, Super Convection, 230°C, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step.
7
Shape two rounded tablespoons of the falafel mixture into a slightly flattened ball. Keeping them uniform will allow them to cook and color evenly. Place the falafel, evenly spaced apart, in the air fry basket. Spray both sides with cooking spray to prevent them from sticking.
8
Once preheated, place the basket in the middle position and cook for 15 minutes.
9
The falafel should be lightly browned. If not, cook them a little longer. 
10
Sprinkle the feta sauce with pepper flakes and serve with the falafel.