Air-Fried Falafel with Spicy Feta Sauce

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 the chickpeas to soften which makes them easier to process. Only use dried chickpeas so the falafel binds well.

• 2

  Rinse the chickpeas and drain well. Place the chickpeas and remaining falafel ingredients in a food processor bowl and process for 30 seconds. Scrape down the bowl and process again for 5 minutes, or until finely ground. Transfer to a bowl, cover, and refrigerate for at least 30 minutes to 3 hours. This releases the starch from the chickpeas, making them easier to shape.

• 3

  To make 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. 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. 

• 4

  Shape two rounded tablespoons of the falafel mixture into a disk. Keep them uniform for even cooking. Place half the falafel, evenly spaced apart, in the air fry basket. Spray both sides with cooking spray to prevent them from sticking. 

• 5

  Insert the oven rack into position 3 Down. Set the oven to Air Fry, Super Convection, 445°F, for 15 minutes and press Start to preheat.

• 6

  Once preheated, place the roasting pan on the rack to catch any drips during cooking. Place the basket into position 1 and air fry for 15 minutes. When the oven signals, rotate the basket and continue cooking.

• 7

  The falafel should be lightly browned. If not, press A Bit More. Repeat with the remaining falafel.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 8

  Serve the falafel with the feta sauce.