Crispy air fryer cauliflower falafel with tahini sauce

5 Points, Weight Watchers

Prep Time: 0:30 Cook Time: 0:30 Total Time: 1:00 Difficulty: Moderate Servings: 4 Source:

Ingredients

2 large egg(s) egg(s)

1 tsp , finely grated lemon zest

1 tsp fresh lemon juice

1/2 tsp , divided ground cumin

1/2 tsp , divided ground coriander

1/2 tsp , divided granulated garlic

1/2 tsp , divided kosher salt

1/2 cup(s) panko breadcrumbs

1/3 cup(s) , minced fresh parsley

4 cup(s) , florets, cut into 1 1/2-inch pieces uncooked cauliflower

5 spray(s) cooking spray

2 Tbsp , paste tahini

2 Tbsp , warm water

2 Tbsp plain fat free greek yogurt

1 Tbsp fresh lemon juice

1/2 tsp ground cumin

1/2 tsp minced garlic

1/4 tsp kosher salt

1 cup(s) , baby variety arugula

1/2 cup(s) , roughly chopped grape tomatoes

1 item(s) , diced or sliced persian (mini) cucumber

2 large , sliced in half white pita(s)

Directions

In a shallow bowl, whisk together egg, lemon zest, lemon juice, and 1/4 tsp each cumin, coriander, garlic, and salt.

In another shallow bowl, stir together panko, parsley, and remaining 1/4 tsp each cumin, coriander, garlic, and salt.

Dredge cauliflower florets first in egg mixture, then in panko mixture; transfer to a baking sheet and repeat with remaining florets.

Preheat air fryer to 375°F; spray florets with cooking spray, put half of cauliflower mixture in basket. Air-fry for 15 minutes, shaking once halfway through; repeat with remaining florets.

Meanwhile, whisk together tahini sauce ingredients (tahini, water, yogurt, lemon juice, cumin, garlic, and salt).

To serve, evenly divide florets, sauce, and vegetables between pita halves.

Nutrition

5 smart points