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
- 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.
- 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.
- 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.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://cancersupportindia.blogspot.com for info on cancer and health related topics
https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.
