Air-fryer falafel

Air-fryer falafel
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  • 4
  • Easy
  • Vegan recipe collection wheat and gluten free
  • 20 minutes
  • 13 minutes
  • Fairview Roaming Goat Rosé
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

"If you're not vegan, this recipe works well with leftover roast lamb on the side, or stuffed into a warmed pita bread with a dollop of Woolworths tzatziki and tahini." – Abigail Donnelly

Ingredients

  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Lynette Tiedemann
    May 8, 2023

    Your recipe is …

    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.
    I SEEM TO HAVE MISSES WHEN IS THE SALT ADDED?

    1. Annzra Denita
      May 9, 2023

      Hi Lynette, the “season” part of the instructions is when you add the salt. So you add the salt after you blended the falafel ingredients together and before you roll into balls. Hope that makes it clearer for you. Annzra Denita Naidoo – Online Editor.