Air Fryer Falafel Balls

• Produce

  • 1/2 cup Carrots
  • 1 tsp Cumin and garlic powder, ground
  • 1 Lemon, juice of fresh
  • 1/2 cup Sweet onion

• Breakfast Foods

  • 1 cup Rolled oats

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Flax meal
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews, roasted salted

• Other

  • 2 cups Cooked or 1 15 ounce can chickpeas, drained and rinsed

Found on glueandglitter.com

Description

Ingredients

• 2 tablespoons olive oil
• 1/2 cup diced sweet onion
• 1/2 cup minced carrots
• 1/2 cup roasted, salted cashews
• 1 cup rolled oats
• 2 cups cooked or 1 15 ounce can chickpeas, drained and rinsed
• 2 tablespoon soy sauce
• juice of 1 fresh lemon
• 1 tablespoon flax meal
• 1 teaspoon each ground cumin and garlic powder
• 1/2 teaspoon turmeric

Directions

• In a large frying pan, heat the olive oil on medium high heat. Cook the onions and carrots until they soften, about 7 minutes, then transfer them to a large bowl.
• Put the cashews and oats into your food processor and grind until you get a coarse meal. Add that to the bowl with the veggies.
• Put the chickpeas into your food processor with the soy sauce and lemon juice and puree until they’re semi-smooth (some chunks are totally okay). You’ll probably need to stop and scrape down the side a few times to get things moving. Transfer those to the same bowl, then stir in the flax and spices. Make sure everything is incorporated really well, and use a fork to mash up any big pieces of chickpeas that you encounter while you’re stirring. It’s fine if you don’t mash every single chickpea. This recipe is very forgiving.
• Use your hands to create 12 falafel balls from the dough, then arrange them in a single layer in your air fryer basket.
• Cook at 370 for 12 minutes, shaking after 8 minutes.
• Serve stuffed into a wrap or on top of salad greens with Magical Tahini Dressing.