Recipe Description

1. Process the 2 x 400g cans no-added-salt chickpeas, ½ white onion, finely chopped, 2 garlic cloves, crushed, 2 tsp ground cumin, 1 tsp ground coriander, 2 tbsp sesame seeds, plus 2 tbsp extra, ½ cup chopped fresh herbs (such as parsley, coriander or mint), 1 tbsp lemon juice and ½ tsp bicarbonate of soda in a food processor until almost smooth (keep a little texture). Transfer to a bowl. Add 2-3 tbsp besan flour (see note), plus extra, to dust and mix with clean hands until well combined.
2. Dust your hands with a little extra flour and shape chickpea mixture into 24 rounds. Flatten slightly. Place extra sesame seeds on a plate. Press each falafel into seeds to lightly coat. Place on a tray, cover with plastic wrap and place in the fridge for 30 minutes to firm up.
3. Preheat an airfryer on 200°C for 3 minutes. Spray falafel with olive oil. Arrange half the falafel in a single layer in the basket of the air fryer. Cook for 5 minutes, carefully turn over, then cook for a further 4-5 minutes or until golden. Repeat with remaining falafel.
4. Meanwhile, to make yoghurt dressing, combine 130g (½ cup) natural yoghurt, 1 tbsp lemon juice and 1 tbsp tahini in a bowl.
5. Serve falafel with yoghurt dressing and Lemon wedges, to serve.