AirFry recipes
114
Falafel with yoghurt dip
Total time required: 60minutes + 12hours of soaking time
Serves 4
For the falafel
250g chickpeas, dried
2l water
2 onions | finely diced
2cloves of garlic | finely chopped
30g parsley | chopped
2tbsp lemon juice
1tbsp olive oil
50g tahini (sesame paste)
1tsp coriander, ground
1tsp oregano
½tsp ras el hanout
1tsp cumin
1½tsp salt
1pinch of pepper
1pinch of chilli powder
60g plain white flour
1tsp baking powder
For the yoghurt dip
500g yoghurt, 3.5%fat
100g cream cheese
1tbsp tahini (sesame paste)
3tbsp lemon juice
20g parsley | chopped
1tsp salt
1pinch of pepper
Accessories
Sieve
Mixer with cutting blade
Mixer with dough hook
Gourmet baking and AirFry tray, perfor-
ated
Method
Soak the chickpeas in water for at least
12hours.
To make the yoghurt dip, mix together
all of the ingredients and chill.
Drain the chickpeas in a sieve.
Place the parsley, onions, garlic, lemon
juice, oil, tahini and spices in the mixer.
Gradually add the chickpeas. Stir the
mixture with a tablespoon in between
adding the chickpeas.
Put the mixture in a bowl. Mix the flour
and baking powder and knead into the
mixture. Shape the mixture into
24balls. Flatten the balls slightly in your
hands and place them on the Gourmet
baking and AirFry tray. Place in the
oven and bake until golden brown.
Settings
Operating mode: | AirFry
Temperature: 210°C
Cooking duration: 18minutes
Shelf level: 2