Falafel

with Tahini Sauce

Here’s the absolutely best thing to do with chickpeas! Tuck these savory legumes into warmed pita bread with arugula and drench the falafel in tahini sauce.

MAKES 8 pieces • SERVING SIZE 2 pieces

15oz (420g) canned chickpeas, drained

¼ cup chickpea flour

2 garlic cloves

2 tbsp chopped red onion

¼ cup fresh parsley leaves, chopped

¾ tsp ground cumin

1 tsp kosher salt

3 tbsp olive oil

FOR THE SAUCE

¼ cup tahini

2 tbsp water

1 tbsp maple syrup

juice of ½ lemon

½ tsp kosher salt

1. Set the air fryer temp to 380°F.

2. In a food processor, combine the chickpeas, chickpea flour, garlic, onion, parsley, cumin, salt, and olive oil. Pulse until combined, being careful not to overmix. (You want the mixture to be combined but not smooth.) Divide the mixture into 8 equally sized patties and spray them on both sides with olive oil.

3. Place the patties in the fryer basket and cook until golden brown, about 10 to 12 minutes.

4. Make the tahini sauce in a small bowl by whisking together the ingredients until smooth.

5. Transfer the falafel to a platter. Cut the falafel into 8 pieces and serve immediately with the sauce.