Cheat’s falafel and tahini sauce

Instructions

1. Add all the ingredients for the falafel (including the reserved water from the chickpea can and ½ teaspoon of salt) to a food processor. Pulse for around 20 seconds or until everything has been broken down and a smooth ‘dough’ with visible breadcrumbs forms.
2. Heat or preheat the air fryer to 180°C (350°F). Generously grease the base of the air fryer basket or crisping tray by spraying it with oil.
3. Use an ice-cream scoop to portion out the falafel mixture and roll into balls (about 40 g/1½ oz each). Place as many as will comfortably fit into the air fryer without touching, and spray generously with oil. Flatten them down with the back of a spoon until they’re around 1.5 cm (⅔ inch) thick and air fry for 10 minutes, flipping them over halfway through and spraying once more with oil, until golden on the outside. Repeat with any leftover falafel mixture.
4. Meanwhile, in a small dish, mix together the ingredients for the sauce until smooth, then season with salt and black pepper.
5. I like to serve this in bowls with shredded lettuce and the tahini sauce drizzled over. Sprinkle over some dried chilli flakes too, if you like. Serve with tortilla wraps, or my gluten-free mozzarella-stuffed flatbreads for scooping.
   

• I use store-bought supermarket gluten-free breadcrumbs. The results using breadcrumbs made at home from gluten-free bread may vary in taste and texture. If you can’t find gluten-free breadcrumbs, crushed gluten-free cornflakes can be used instead; increase the quantity by about a third.
• Once cooked and cooled, freeze for up to 3 months. Air fry from frozen at 180°C (350°F) for 8–9 minutes.
• This recipe was created using a 9.5 litre (10 quart) air fryer with two 4.75 litre (5 quart) drawers that measure 15 x 20 cm (8 x 6 inches). Cooking times may vary depending on the model you use.