Name: Falafel with yoghurt sauce
Prep time: 6 min
Cook time: 24 min
Total time: 30 min
Yield: 4 servings
Cuisine: Falafel with yoghurt sauce
Ingredients: 300 g garbanzo remojada; One small onion; Two cloves garlic; Parsley and coriander; Salt, pepper; Half a teaspoon cumin; A creamy yoghurt; Half a lemon; A clove of garlic; Half a teaspoon of baking powder

Falafel with yoghurt sauce

By the Recipes Airfryer kitchen

Prep

6 min

Cook

24 min

Total

30 min

Serves

Falafel with yoghurt sauce for air fryer in Air fryer. Perfect as an appetizer or side dish are

Want 500+ more air fryer recipes? Get the free app — new recipes every week, with timers and step-by-step cook mode.

Download on theApp Store Get it onGoogle Play

Instructions

Soak the chickpeas in the refrigerator the night before.
In a food processor, chop the onion, two cloves of garlic, a bunch of parsley and a bunch of coriander.
Add the well-drained chickpeas on top and blend until smooth.
Now add salt, pepper to taste, half a teaspoon of ground cumin, the yeast and stir until everything is mixed together, transfer it to a bowl and put it in the fridge for at least an hour so that the mixture takes on the flavours and more body.
Now it's time to form small balls the size of meatballs, if they stick to your hand, moisten them a bit.
Carefully place them in the bottom of the fryer basket without touching each other, steaming with oil at 180 degrees for 12 minutes, then after 8 minutes open and turn them over so that they are cooked from below.
Remove and serve on a platter with the yoghurt sauce we are about to make.
In a bowl, whisk together the yoghurt, salt, pepper, the juice of half a lemon, the other garlic chopped as finely as possible and a bunch of coriander, also finely chopped.
Ready to enjoy