fresh Italian parsley leaves, stems removed 25 grams
fresh dill, stems removed 15 grams
2 garlic cloves, grated
2 shallots, chopped
2 large eggs
lemon zest 2 teaspoons
kosher salt 1 teaspoon
ground cumin 1 teaspoon
ground coriander 1 teaspoon
sesame oil 1 teaspoon
baking powder 1 teaspoon
panko breadcrumbs 90 grams
sesame seeds 1 tablespoon
Oil spray
tahini 120 grams
1 lemon, juiced
2 garlic cloves, grated
60 millilitres plus 2 tablespoons iced water
fresh parsley, chopped 1 tablespoon
Kosher salt, to taste
Food processor fitted with blade attachment
Wooden spoon or rubber spatula
Recipe Preparation
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.
Place the crisper plate into the COSORI Air Fryer basket.
Select the Vegetables function and press Start/Pause to preheat.
Stir the panko breadcrumbs and sesame seeds into the garbanzo bean mixture.
Shape the mixture into 10 equally sized patties, about 50-millimetres wide in diameter.
Place the falafel patties onto the preheated crisper plate and spray them with oil spray.
Flip the falafel halfway through cooking and spray again with oil spray. The Shake Reminder will let you know when.
Whisk all of the tahini sauce ingredients together in a medium bowl until smooth and season to taste with salt.
Remove the falafel when done and serve with the tahini sauce on the side.
