Ingredients

Method

• 1 x 400 g can chickpeas, drained and brine reserved
• 1 small onion, finely chopped or grated
• 120 g frozen peas
• 1 clove garlic, minced
• 2 T fresh dill, chopped
• 2 T parsley, chopped
• 1 T T Woolworths coriander-and-roasted seed dukkah
• 4 T chickpea flour
• 1 T lemon juice
• salt, to taste
• lemon wedges, for serving
For the mint aquafaba slaw:
• 9 T reserved chickpea brine
• 2 cloves garlic, minced
• 2 T mint leaves
• lemon juice, to taste
• ¾ cup olive oil
• salt, to taste
• 150 g sauerkraut
• 100 g kale, finely chopped

Method

Ingredients

1. To make the falafel, blend all ingredients together except the salt. Season. Roll into balls or small sausage shapes and chill for 30 minutes.

2. Preheat the air-fryer to 180°C. Place the falafel in the basket in batches and cook each batch for 13 minutes.

3. To make the slaw, blend the chickpea brine with the garlic, mint and lemon juice. Slowly drizzle in the olive oil while blending. The mixture will thicken gradually. Toss a few spoons into the sauerkraut and kale. Store in a sealed jar in the fridge for up to a week. Serve with the slaw and lemon wedges.

Cook's note: If you don’t have an air-fryer, bake the falafel on a lined baking tray for 20 minutes at 180°C, or fry in hot oil until golden brown.

Find more air-fryer recipes here. 

Photographs: Jan Ras
Food assistant: Danielle Smith