Crispy Chickpeas + Easy Falafel with Lemon-Tahini Sauce
Recipe by
COSORI Official
Time
6 minutes
For
6 servings
Mode
AirFry
Temp
220°C
Recipe Ingredients
garbanzo bean 425 g
olive oil ½ tbsp
paprika ¼ tsp
lime zest ¼ tsp
salt ¼ tsp
cayenne pepper ⅛ tsp
garbanzo beans, drained 425 g
fresh Italian parsley leaves, stems removed 15 g
fresh dill, stems removed 10 g
garlic cloves, grated 2
shallots, chopped 2
large eggs 2
lemon zest 2 tsp
kosher salt 2 tsp
ground cumin 1 tsp
ground coriander 1 tsp
sesame oil 1 tsp
baking powder 1 tsp
panko breadcrumbs 50 g
sesame seeds 1 tbsp
Oil spray
tahini 130 g
lemon, juiced 1
garlic cloves, grated 2
iced water 60 ml
iced water 2 tbsp
parsley, freshly chopped 1 tbsp
Kosher salt, to taste
Black pepper, freshly ground, to taste
Wooden spoon or rubber spatula
Food processor fitted with the blade attachment
Recipe Preparation
Preparation Steps: Crispy Chickpeas: Pat the garbanzo beans very dry with paper towels. Combine the garbanzo beans with the remaining ingredients in a bowl and mix until the beans are evenly coated.
Easy Falafel: Place the garbanzo beans, parsley, dill, garlic, and shallots in a food processor fitted with the blade attachment. Blend until smooth, then transfer to a large bowl. Add the eggs, lemon zest, salt, cumin, coriander, sesame oil, and baking powder and gently stir using a wooden spoon or rubber spatula. Chill the garbanzo bean mixture for at least 30 minutes. Stir the panko breadcrumbs and sesame seeds into the garbanzo bean mixture. Shape the mixture into 10 patties, each 5cm wide in diameter.
Stir all of the tahini sauce ingredients together in a medium bowl and season to taste with salt and pepper.
Arrange in Air Fryer: Place the crisper plate into the air fryer basket in Zone1 and Zone 2. Zone 1: Place the Chickpeas onto the crisper plate. Zone 2: Place the Easy Falafel onto the crisper plate.
