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Falafel
AirFrying lightens this Middle Eastern dish without compromising
on crunch or flavor!
Remember to soak the chickpeas the night before.
Makes 12 falafel
1 garlic clove
1 small shallot, cut into 1-inch pieces
½ cup dried chickpeas, soaked overnight, rinsed and drained
¾ teaspoon kosher salt
¹⁄8 teaspoon freshly ground black pepper
¾ teaspoon ground cumin
¼ teaspoon ground coriander
¹⁄8 teaspoon chili powder
¹⁄
³
cup packed fresh Italian parsley – stems and leaves
1 tablespoon unbleached, all-purpose flour
¼ teaspoon baking soda
1 tablespoon water
Nonstick cooking spray
Olive oil for spraying
Pita for serving
Chopped tomatoes, cucumbers, and lettuce for serving
Tahini (optional)
1. Insert the chopping blade into the work bowl of a food processor. Add the
garlic and shallot and pulse to chop, about 5 times. Add the chickpeas, salt,
pepper, spices, parsley and flour. Pulse 6 to 8 times to coarsely grind the
chickpeas. Scrape down and pulse a few more times. Remove and reserve
¹⁄
³
cup of the mixture in mixing bowl.
2. Dissolve the baking soda in the tablespoon of water. Turn the processor on,
pour through feed tube with unit running to incorporate with the chickpea
mixture. Transfer this mixture to the ¹⁄
³
-cup mixture in the mixing bowl; stir to
combine.
3. Using a tablespoon measure, shape mixture into 12 balls. Place on a plate
lined with wax paper and chill in the refrigerator for 30 minutes.
4. Place the AirFryer Basket on the Baking/Drip Pan and spray liberally with
nonstick cooking spray. Once chilled, transfer the falafel to the assembled
basket in a single layer. Spray evenly with oil.
5. Place the assembled tray in the upper position. Set to AirFry at 350ºF for 10
minutes, cooking until evenly browned.
6. Serve falafel with sliced pita and veggies. Drizzle with tahini if desired.
Nutritional information per falafel:
Calories 62 (44% from fat) • carb. 7g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg
sod. 138mg • calc. 9mg • fiber 1g
Open-Faced Croque Monsieurs
A French café favorite.
Makes 2 servings
For the béchamel:
1 tablespoon unsalted butter
1 tablespoon unbleached, all-purpose flour
½ cup milk, preferably whole
For the sandwiches:
2 slices of good quality country-style or sourdough bread
4 teaspoons Dijon mustard
4 slices smoked deli ham
4 slices Swiss or Gruyère cheese
Nonstick cooking spray
1. To make the béchamel, heat the butter in a small saucepan over low heat.
Whisk in the flour, stirring constantly for about 30 seconds until the mixture
smells nutty and is just golden. Pour in milk in a slow stream, continuing to
whisk until smooth and slightly thickened, about 3 to 5 minutes. Remove
from heat and reserve, whisking occasionally to prevent lumps.
2. Assemble the sandwiches. Lightly coat AirFryer Basket with nonstick cooking
spray and place on Baking/Drip Pan. Place the bread slices in the basket.
Spread the top of each slice with 2 teaspoons of mustard and layer with 2
slices of ham. Spoon béchamel over the ham and top with 2 slices of cheese.
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