Plant-Based Diet Air Fryer Cookbook: 75 Whole-Food Vegan Recipes by Janet Dockery & Maddie Dockery

Plant-Based Diet Air Fryer Cookbook: 75 Whole-Food Vegan Recipes by Janet Dockery & Maddie Dockery

Author:Janet Dockery & Maddie Dockery [Dockery, Janet]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2021-07-12T22:00:00+00:00


SUBSTITUTE IT: Feel free to swap out the No-Salt Hot Sauce for your favorite homemade or store-bought hot sauce.

PER SERVING (½ OF THE RECIPE): Calories: 301; Fat: 5g; Sodium: 65mg; Carbohydrates: 49g; Fiber: 16g; Sugar: 13g; Protein: 17g

BAKE 375°F

Easy Falafel Salad

30 MINUTES • GLUTEN-FREE • WFPB

Falafel is traditionally made with dried chickpeas that have been soaked overnight and then ground to make the patties. We’ve shortened the process without sacrificing any of the flavor by using canned chickpeas and chickpea flour. This is one of our favorite go-to salads since going vegan.

SERVES 2 PREP TIME: 15 minutes COOK TIME: 12 minutes

1 (15.5-ounce) can chickpeas, drained and rinsed

½ cup thinly sliced red onion, divided

⅓ cup finely chopped fresh cilantro

2 tablespoons freshly squeezed lemon juice

1 teaspoon granulated garlic

1 teaspoon ground cumin

¼ cup chickpea flour

6 cups chopped romaine lettuce

1 cup cherry or grape tomatoes, halved

1 medium cucumber, peeled and cut into rounds

¼ cup Lemon-Tahini Dressing

1 In a medium bowl, use a fork to roughly mash the chickpeas. Add ¼ cup red onion, the cilantro, lemon juice, granulated garlic, cumin, and chickpea flour and mix until well combined.

2 Use your hands to shape the mixture into 8 equal patties.

3 Place the patties in the air fryer basket or on the rack in a single layer and bake at 375°F for 12 minutes, or until they are lightly browned. Flip the patties over halfway through cooking.

4 Meanwhile, assemble the rest of the salad. In a large bowl, toss together the romaine lettuce, tomatoes, cucumber, and remaining ¼ cup red onion.

5 Let the falafel cool slightly before adding it to the salad. Pour the lemon-tahini dressing over the top and give the salad a final toss before serving.



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