Air-Fried Za'atar Chickpea and Carrot Falafel Bowls with Creamy Tahini Drizzle

Ingredients

• 2 cups canned chickpeas, rinsed and drained
• 1 cup carrots, grated
• 1 cup red onion, finely chopped
• 3 tablespoons za'atar seasoning
• 2 tablespoons olive oil
• 1 cup whole wheat flour
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 cup tahini
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons water, warm
• 1 clove garlic, minced
• 1 teaspoon salt

• 4 cups mixed greens, washed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced

Method

1. 01
   Preheat the air fryer to 375°F (190°C).
2. 02
   In a food processor, combine chickpeas, grated carrots, red onion, za'atar, olive oil, flour, parsley, cumin, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky.
3. 03
   Shape the mixture into small patties, about 2 inches in diameter.
4. 04
   Place the falafel patties in the air fryer basket in a single layer. Cook for 12-15 minutes, flipping halfway through, until golden and crispy.
5. 05
   While the falafel cooks, prepare the tahini drizzle by whisking together tahini, lemon juice, warm water, minced garlic, and salt in a small bowl until smooth and creamy.
6. 06
   To assemble the bowls, divide mixed greens among four bowls. Top with air-fried falafel, cherry tomatoes, and cucumber slices.
7. 07
   Drizzle the tahini sauce generously over each bowl before serving.