Air Fryer Falafel Salad

Ingredients

• 2 cloves garlic
• 4 scallions, whites and greens, thinly sliced, separated
• 6 1/2 cups baby kale, divided
• 2 15-ounce cans chickpeas, drained and rinsed
• 1 tsp. grated lemon zest
• 2 Tbsp. all-purpose flour
• 1 tsp.  cumin pdr
  
• 1 tsp. coriander pdr
  

• Kosher salt

• 2 Tbsp.  lemon juice
• 3 Tbsp olive oil, divided, plus more for basket
• 1/2  English cucumber, thinly sliced
  
• 1/2 cups fresh parsley leaves/ coriander leaves
  
• 1/4 cup fresh mint leaves 
• Greek yogurt for topping

 

Method

1. In food processor, pulse garlic, scallion whites, and 1/2 cup baby kale until very finely chopped. Add chickpeas, lemon zest, flour, cumin, coriander, and 1/2 tsp salt and pulse to combine (chickpeas should be chopped but coarse). Form mixture into twenty-four 2-tablespoon balls.
2. Heat air fryer to 325°F. Brush insert of basket with oil and add 12 falafel. Air-fry 15 minutes. Brush falafel with 1 tablespoon oil and increase air fryer temperature to 400°F. Air-fry until deeply golden, 4 more minutes. Repeat with remaining falafel.
3. In large bowl, whisk together lemon juice and remaining 2 tablespoons olive oil. Add cucumbers and marinate, 5 minutes. Add remaining 6 cups baby kale, parsley, and mint leaves, scallion greens, and 1/2 tsp salt and toss. Top with falafel and dollop of yogurt.
   

 Make it ahead: Freeze uncooked falafel balls on a baking sheet until firm; transfer to a container and freeze for up to 2 months. Air-fry from frozen, adding extra time as needed. 

 

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