Air Fryer Pantry Falafel

I used to have a mix to make Falafels….it was SO good.  And then it was discontinued (it happens) and we were on the hunt for an easy DIY recipe we could make almost as quickly as the mix allowed.  I did what any person does these days….headed to my ole’ friend Pinterest and did a quick search.  And let me tell you, there are 100’s of recipes out there!  I even searched amongst my colleagues, both Epicure and The Academy of Culinary Nutrition, and everything I came up with used fresh parsley and dry, soaked for 24 hours, uncooked chickpeas.  I can say after many attempts, the fresh parsley is a MUST, but I have created a recipe that works with tinned chickpeas because, let’s be real here, ain’t nobody got time for 24 hours of soaking beans!!  

prep

25 minutes (this includes chill time)

Bake time

18-20 minutes

makes

Ingredients

  • 1 596mL tin of organic chickpeas, drained and rinsed
  • 1 C fresh flat-leaf parsley, stems removed, chopped
  • 2 Tbsp chickpea flour
  • 1/2 tsp baking soda 
  • 1 Tbsp Extra Virgin Olive oil
  • juice of 1/2 lemon
  • 3 Tbsp Creamy Garlic Hummus Mix
  • 1 Tbsp Guacamole Mix
  • 1 tsp Cumin
  • Salt & Pepper to taste

Instructions

  1. Wash and dry parsley.  Remove stems as best as possible.  Place in a food processor or high-power blender.  Pulse until well chopped but not mush.
  2. Add chickpea flour, baking soda, oil, lemon juice and spices.  Pulse again to combine.
  3. Add chickpeas and pulse until well combined and chickpeas are chopped but not smooth (we’re not making hummus!)
  4. Remove blade from food processor and chill bowl in fridge 15 minutes (or longer if you’re not ready to cook)
  5. Using a 1/4 C scoop form 7 equal patties.
  6. Place evenly spaced on the racks of an Air Fryer and air fry (400F) for 18-20 minutes depending on crispiness desired.  Switching trays halfway through cooking.
  7. Serve in a pita or naan bread with fresh Tzatziki, peppers, pickled red onion, lettuce, tomatoe, olives, feta…all your favourite fixings!

Notes

I used the Guacamole mix in place of chopped onion, garlic and cilantro here because I wanted to limit the number of non-pantry ingredients required.  If you do not have the mix, you can add 2 cloves of fresh garlic, 1/2 a chopped white onion and fresh cilantro to taste (I can’t stand the stuff so I’d add as little as possible but go wild!)

Similarly, the Creamy Hummus Mix is used in place of more garlic, cumin and Corriander.  It also adds some nutritional yeast and sesame goodness!

If you do not have an air fryer, you can bake on a lined sheetpan at 400F for 20 minutes.  Or you can pan fry for approximately 6 minutes per side (or until desired crispiness) with some extra avocado oil in a medium-high skillet.

Cream of Broccoli Soup

One of my favourites and one of the simplest to make!  Warm, hearty, ready in less than 20 minutes!  I can’t take full credit for the recipe.  It’s definitely one you can find in Epicure’s easy to use Cookbook but I have modified a bit for our family’s preferred flavour!

prep

9 minutes

cook time

15 minutes

makes

6 servings

Ingredients

  • 2 Tbsp butter 
  • 2 Tbsp flour of choice
  • 4 C milk of choice 
  • 2 C broccoli, steamed
  • 2 Tbsp 3 Onion Mix or 1 small onion, diced 
  • Salt & pepper to taste
  • 1 Tbsp CCB Mix

Instructions

  1. Place broccoli in Multipurpose steamer and steam in microwave for 9 minutes.  If you don’t have a steamer, cook until fork-tender in your preferred method.
  2. While broccoli is steaming, melt butter in an 8 C pot on medium heat.   When it starts to bubble, whisk in the flour to make a roux. Allow the roux to bubble for 2 minutes without letting it burn/brown.  This will cook off the floury flavour.
  3. Slowly add milk, 3 Onion mix, salt, pepper and CCB and bring to a simmer over medium- high heat. 
  4. By the time the milk mixture has started to thicken and come to a light boil, the broccoli should be done.  Place cooked broccoli into a vented blender or food processor and pulse until almost pureed but not smooth liquid.
  5. Add broccoli to milk mixture and allow to return to almost boiling.  Don’t bring to a full rolling boil or the milk will burn to the bottom of the pot. 

Notes

Serve with shredded cheddar, bacon (or Better Than Bacon!), crusty bread or cheese on toast!  Add a few handfuls of crispy, roasted chickpeas or beans for a punch of flavour, texture and protein!