Air Fryer Lunchbox Falafels

Falafel:

Lemon Yoghurt Sauce:

Falafel:
Cover the chickpeas with water and soak overnight in the fridge.

Drain and rinse the chickpeas well, then add to a food processor bowl. Add the garlic, onion, parsley, coriander, salt, spices and baking powder. Process for 10 seconds, then scrape down the sides and process again until the mixture looks like fine crumbs but still has some texture. Refrigerate for 30 minutes.

Lightly roll the falafel mixture into balls, using a heaped tablespoon of mixture for each one. Do not compress the mixture else it will make the falafels dense.

Brush the falafels with oil and air fry at 200^oC for about 15 minutes, turning halfway.

Lemon Yoghurt Sauce:
Add all the ingredients to a bowl and mix well. Refrigerate until needed (up to 4 days). 

To serve:
Serve the falafels immediately with the lemon yoghurt sauce. 

HINTS & TIPS:
Refrigerate leftover falafels for up to 3 days or freezer for up to 3 months. Brush with oil before reheating in the air fryer.

Falafels can be served as a filling in a pita bread with coleslaw and lemon yoghurt sauce or flatten the falafel and use in a burger bun topped with lettuce, tomato and lemon yoghurt sauce.