Air-fryer falafel

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