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Air Fryer Lemony Falafel with Cucumber-Yogurt Dip

Air Fryer Lemony Falafel with Cucumber-Yogurt Dip
49 Minutes Total time 25 Minutes Prep time 24 Minutes Cook Time 172 Calories 6 Servings



1.     Line a rimmed baking pan with parchment paper. Pulse beans, 3 garlic cloves, lemon juice, arugula, onion, cilantro, parsley, cumin, 1½ teaspoons zest, baking powder, ¾ teaspoon salt, crushed red pepper and black pepper in a food processor until incorporated and mixture sticks together when squeezed, scraping down bowl occasionally. Transfer bean mixture to a medium bowl; cover and refrigerate 1 hour or up to overnight. Makes about 3 cups.


2.     Using 2 small spoons, drop bean mixture into 24 (2-inch) mounds on prepared pan; shape into balls and freeze 15 minutes. 


3.     Preheat a 3.5-quart or larger air fryer to 375°F for 5 minutes; spray falafel with nonstick cooking spray. Line bottom of air fryer with parchment paper; in 2 batches, air fry falafel 12 minutes or until golden brown, turning once. Makes 24 falafel.


4.     Stir cucumber, yogurt alternative, dill, and remaining 1 garlic clove, ½ teaspoon zest and ¼ teaspoon salt in a small bowl. Makes about 1 cup.


5.     Serve falafel with dip.

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