1 (16-ounce) can chickpeas, rinsed and drained
⅓ cup whole-wheat flour or gluten free alternative
⅓ cup minced red onion
2 garlic cloves, minced
1 tablespoon olive oil
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
Preheat airfryer to 375 degrees.
Mash the chickpeas with a potato masher until mostly smooth.
Add the flour, red onion, garlic, olive oil, cumin, and cayenne to chickpeas.
Form the chickpea mixture into 2 inch balls.
Arrange the falafel balls in a single layer in the airfryer basket.
Fry in batches, for 11 to 13 minutes, or until the falafel are firm and golden brown.
It’s an acquired taste. But if you are a fan of brussel sprouts the airfryer helps to caramelize them and brings out an amazing flavor profile.
5 tsp Olive Oil
16 oz Fresh Brussels sprouts
1/2 tsp Sea Salt
Preheat the airfryer to 390°F
Cut the sprouts in half, trim the stems, and discard tough outer leaves.
In a bowl, combine the sprouts, salt, and oil.
Place the sprout halves in the airfryer cooking basket and cook for 15 minutes.
1 can water packed tuna, drained
4 roasted bell peppers, chopped
¼ cup pitted black olives
4 artichoke hearts, drained and chopped
½ teaspoon dried basil
½ teaspoon dried oregano
2 tablespoons chopped parsley
2 cups arugula leaves
2 tablespoons balsamic vinegar
Salt and pepper to taste
Combine the tuna, peppers, black olives, artichoke hearts, herbs, parsley and arugula in a bowl. Drizzle with vinegar and season with salt and pepper.