Air-Fried Falafel with Spicy Feta Sauce

Instructions

• 1To 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.
• 2Rinse the chickpeas and drain well.
• 3Place 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.
• 4To 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.
• 5Add 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.
• 6Set the oven to Air Fry, Super Convection, 450°F, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step. 
• 7Shape 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.
• 8Once preheated, place the basket in rack position 3 and cook for 15 minutes.
• 9The falafel should be lightly browned. If not, cook them a little longer. 
• 10Sprinkle the feta sauce with pepper flakes and serve with the falafel.