Ingredients
20 ml lemon juice 3 clove garlic, peeled, crushed 50 ml water, iced 60 ml tahini 400 g tinned chickpeas ½ red onion, chopped 30 g fresh parsley, stem removed 100 g courgette, grated 1 tsp ground cumin 1 tsp salt Salt, as needed 1 tbsp self raising flour 1 ½ tbsp chia seeds Olive oil, as needed
Put all the ingredients for the falafel in a food processor. Pulse them until everything is mixed but not completely smooth.
The chickpeas should be in small pieces, like breadcrumbs.
You might need to scrape down the sides of the processor to make sure everything mixes evenly.
Once mixed, make 16 small balls from the mixture and brush them with olive oil.
Preheat your air fryer to 400°F (205°C) and cook the falafel for 10 minutes. Halfway through, flip them over and brush them with more olive oil.
Grate some garlic into a bowl and add lemon juice. Stir in tahini and water until it becomes a smooth sauce. Season it with salt.