Air Fryer Lemony Falafel with Cucumber-Yogurt Dip

Ingredients

• 2 cans (15 ounces each) garbanzo beans, drained and rinsed
• 4 garlic cloves, minced
• ½ DOLE® Lemon, juiced (about 2 tablespoons)
• 1 cup packed DOLE® Baby Arugula
• ½ cup coarsely chopped DOLE® Red Onion
• ½ cup lightly packed coarsely chopped fresh cilantro leaves
• ½ cup lightly packed coarsely chopped fresh parsley leaves
• 2 teaspoons ground cumin
• 2 teaspoons DOLE® Lemon zest
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon ground black pepper
• Vegan and gluten free nonstick cooking spray
• ½ cup grated English cucumber
• ½ cup plain soy yogurt alternative
• 1 teaspoon chopped fresh dill

Directions

1.     Line a rimmed baking pan with parchment paper. Pulse beans, 3 garlic cloves, lemon juice, arugula, onion, cilantro, parsley, cumin, 1½ teaspoons zest, baking powder, ¾ teaspoon salt, crushed red pepper and black pepper in a food processor until incorporated and mixture sticks together when squeezed, scraping down bowl occasionally. Transfer bean mixture to a medium bowl; cover and refrigerate 1 hour or up to overnight. Makes about 3 cups.

2.     Using 2 small spoons, drop bean mixture into 24 (2-inch) mounds on prepared pan; shape into balls and freeze 15 minutes. 

3.     Preheat a 3.5-quart or larger air fryer to 375°F for 5 minutes; spray falafel with nonstick cooking spray. Line bottom of air fryer with parchment paper; in 2 batches, air fry falafel 12 minutes or until golden brown, turning once. Makes 24 falafel.

4.     Stir cucumber, yogurt alternative, dill, and remaining 1 garlic clove, ½ teaspoon zest and ¼ teaspoon salt in a small bowl. Makes about 1 cup.

5.     Serve falafel with dip.