Air Fryer Falafel Pitas
Prep: 20 minutes plus chilling and freezing
Air Fry: 16 minutes • Serves: 4
2 garlic cloves, chopped
1 small jalapeño pepper, coarsely chopped
1/3 cup fresh cilantro leaves
1/3 cup fresh parsley leaves
3 tablespoons all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon baking soda
1/4 teaspoon ground black pepper
Nonstick cooking spray
4 100% whole wheat pita pocket thins
1/2 cup plain nonfat Greek yogurt
Optional toppings: chopped Roma tomato, thinly sliced cucumber and/or thinly sliced red onion
Lemon wedges for garnish (optional)
1. Line rimmed baking pan with parchment paper. In food processor, pulse chickpeas, garlic, jalapeño, cilantro, parsley, flour, cumin, baking soda and black pepper until incorporated and sticks together when squeezed in palm of hand; transfer to medium bowl, cover and refrigerate at least 1 hour or up to overnight. Makes about 1-3/4 cups.
2. Using 2 small spoons, drop chickpea mixture into 12 (2-1/4-inch) mounds on prepared pan; shape mounds into 1-3/4-inch balls and freeze 20 minutes. Makes 12 falafel.
3. Preheat 3-quart air fryer to 400° for 5 minutes; spray falafel with cooking spray. In 2 batches, air fry falafel 8 minutes or until golden brown and crisp.
4. Serve falafel in pita pockets topped with yogurt and optional toppings garnished with lemon wedges, if desired.
Approximate nutritional values per serving:
297 Calories, 3g Fat (0g Saturated), 1mg Cholesterol,
530mg Sodium, 52g Carbohydrates, 15g Fiber, 18g Protein