Falafel is one of my favorite recipes. Since I discovered that I can cook it in the airfryer, I started to experiment with more variations. Getting inspiration from the classical falafel recipe, I created this lentil-carrot falafel. It taste quite similar, though a bit less crunchy, but it is a lot faster to make.
Here’s how I make it!
Lentil falafel
Servings: ~20 pieces
Waiting time for the lentils: 2 hours
Waiting time for the mixture: 0.5 hours
Cooking time: 10-20 min
Airfryer temperature: 185 C
Ingredients
- 1 cup of red lentils
- 2 small carrots
- 2 shallots
- 2 garlic cloves
- 5-6 tbsp of flour
- 1 tsp of baking soda
- 1 tsp of paprika
- 1 tsp of oregano
- 1 tsp of cumin
- 1 tsp of black pepper
- salt to taste
- chili flakes
- oil for forming the balls
Directions
- Soak the lentils in water for 2 hours then rinse them well.
- Grate the carrots, chop he shallots and garlic.
- Blend the lentils with the carrots, shallots and garlic until they form a smooth paste. With the spices in: chili flakes, paprika, oregano, cumin, salt and pepper.
- At the end add the flour and the baking soda and mix it in with a spoon.
- Let it rest at least 30 min in the fridge.
- Put some oil on your hands and start forming the falafel balls. Add them on a baking paper in the cold airfryer.
- Fry for 10-12 min, flipping them over half way (though it is not absolutely necessary).
- Serve it hot in a tortilla wrap with veggies and yogurt-min-olive oil-salt dressing. Or in a salad cold or hot with mayo-sriracha-lemon dressing.
