Mediterranean-Inspired Falafel Bites with Tzatziki and Fresh Herbs

Allergens

Nuts (optional for garnish)

Ingredients

• 2 cups cooked chickpeas (canned or soaked and boiled) 1 small onion, roughly chopped 1/4 cup fresh parsley, chopped 1/4 cup cilantro, chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cardamom (optional) 1/4 teaspoon salt, or to taste 1/4 teaspoon black pepper, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 tablespoons all
• purpose flour 1 tablespoon lemon juice 1 tablespoon olive oil

Instructions

1. In a food processor, combine the chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, cardamom (if using), salt, black pepper, and cayenne pepper. Process until the mixture is well combined and forms a thick paste.
2. Transfer the mixture to a large mixing bowl. Add the flour and lemon juice, and mix until the batter is smooth and well blended.
3. In a small bowl, whisk together the olive oil and 1 tablespoon of water. Gradually drizzle this mixture into the falafel batter while stirring, until the dough can be easily shaped into balls or patties.
4. Preheat your air fryer to 375°F (190°C). Shape the falafel dough into bite sized balls or flatten them slightly into patties, and place them on a tray lined with parchment paper.
5. Once the air fryer is heated, cook the falafel in batches for 12 14 minutes, turning them halfway through, until they are golden brown and crispy on the outside but tender on the inside.
6. While the falafel cooks, prepare the tzatziki sauce by combining yogurt, cucumber, garlic, lemon juice, dill, salt, and olive oil in a small bowl. Mix well and refrigerate until ready to serve.
7. Plate the cooked falafel bites on a serving dish, drizzling them with tzatziki sauce and garnishing with fresh herbs like parsley or cilantro. Serve immediately.

Chef’s Insight

Falafel is traditionally served in small, round patties, but can also be shaped into balls for a fun twist on the classic dish.