Giant Falafel

Lunch, Main Course, Snack

Giant Falafel

The Culinary Cartel The Culinary Cartel

Giant Falafel

The Culinary Cartel The Culinary Cartel

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Vortex Air Fryer Vortex Air Fryer


  • 400 g tin chickpeas
  • 1/2 red onion
  • 25 g parsley
  • 80 g courgette
  • 3 garlic cloves
  • 1 tsp cumin
  • 1 tsp salt
  • 2 tbsp self-raising flour/gluten-free flour
  • 2 tbsp chia or ground flax seeds

Cucumber Salad

  • 3 Mediterranean cucumbers or 1 English cucumber
  • 1/2 red onion
  • 1 tsp lemon juice
  • 25 g picked mint leaves
  • Salt and pepper

Yoghurt Sauce

  • 250 ml full cream yoghurt
  • 1 tsp lemon juice
  • Salt and pepper


  1. Place all the falafel ingredients into a food processor and pulse everything until the mixture just comes together and the chickpeas are in loose, breadcrumb-sized pieces (do not make a puree!)
  2. Brush a baking tin (suitable size for your Air Fryer Basket) with a little oil then pour in the falafel mixture. Flatten with a spatula then brush the top of the giant falafel with more oil. Place the giant falalfel in the tin into the Air fryer.
  3. Select Air Fry and set the temperature to 185°C, and the time to 25 minutes. Ignore when prompted to add food and turn food.
  4. Cook until golden brown, and set.(Check after 20minutes as time will depend on falafel thickness)
  5. While the falafel cooks, make the seasoned yoghurt sauce and cucumber salad.
  6. Cucumber salad – Split the cucumbers in half down the middle, and use a teaspoon to remove the seeds. Cut the cucumber into bite sized pieces. Toss the cucumber with salt and set aside in a bowl. Finely slice the red onion, then place in a small bowl. Season with a pinch of salt, and squeeze over some lemon juice and set aside to pickle and soften. Pick the mint leaves from the stems.
  7. Yoghurt sauce – Mix the yoghurt with the lemon juice and season to taste with salt and pepper.
  8. Once the falafel is cooked, remove it from the air fryer basket to cool slightly.
  9. Drain the liquid from the salted cucumber and red onion, then toss the cucumber and onion together with the mint leaves, a little olive oil and salt and pepper to taste.
  10. Cut the giant falafel into wedges, then serve with lemony yogurt and cucumber salad.

Lunch, Main Course, Snack

Air Fryer, Vegetarian