25
½
teaspoon (2.5 ml) kosher salt
1. Place the Grill/Griddle Plate onto the Baking Pan, lined with foil,
with the Griddle side facing up. Place into the oven in the lower rack
position. Set to Grill at 450°F (230°C) and preheat for at least
10 minutes.
2. Cut cauliflower into even slices, about ¾ inch to 1 inch (1.9 to
2.5 cm) thick. Brush liberally with olive oil on both sides and
sprinkle with salt.
3. Once preheated, carefully and evenly place the cauliflower slices
onto the griddle plate. Cook for 10 minutes on each side.
4. Serve with desired sauce or enjoy on its own.
Nutritional information per serving (based on 4 servings):
Calories 80 (40% from fat) • carb. 10g • pro. 4g • fat 4g • sat. fat 1g
chol. 0mg • sod. 355mg • calc. 44mg • fiber 4g
Falafel
AirFrying lightens this Middle Eastern dish without compromising
on crunch or flavour. Don’t forget this recipes requires
the chickpeas to be soaked overnight.
Makes 12 falafel
1
garlic clove
1
small shallot, halved
½
cup (125 ml) dried chickpeas, previously soaked overnight,
rinsed and drained
¾
teaspoon (3.75 ml) kosher salt
1
/
8
teaspoon (0.5 ml) freshly ground black pepper
¾
teaspoon (3.75 ml) ground cumin
¼
teaspoon (1 ml) ground coriander
1
/
8
teaspoon (0.5 ml) chili powder
1
/
3
cup (75 ml) packed fresh Italian parsley leaves
1
tablespoon (15 ml) unbleached, all-purpose flour
¼
teaspoon (1 ml) baking soda
1
tablespoon (15 ml) water
Nonstick cooking spray
Olive oil for brushing or spraying
Pita bread, chopped tomatoes and cucumbers and tahini
for serving
1. Insert the chopping blade into the work bowl of a food processor.
Add the garlic and shallot and pulse to chop, about 8 pulses. Add
the chickpeas, salt and spices with the flour. Pulse 6 to 8 times
to coarsely grind the chickpeas. Scrape the work bowl and then
continue to pulse to completely incorporate all ingredients.
Remove and reserve
1
/
3
cup (75 ml) of the mixture.
2. Dissolve the baking soda in the water. With the processor running,
add the liquid through the feed tube and continue running until
incorporated. Remove mixture and stir together with the reserved
1
/
3
cup (75 ml).
3. Using a tablespoon (15 ml), scoop the chickpea mixture and shape
into 12 balls. Place the balls on a tray lined with waxed paper. Cover
and refrigerate for 30 minutes to set.
4. Place the AirFryer Basket onto the Baking Pan and coat with
nonstick spray.
5. Once falafel has chilled, place evenly into the prepared basket.
Spray or brush liberally with oil.
6. Place into the oven in the upper rack position. Set to AirFry
at 350°F (180°C). Cook for 10 minutes until evenly browned.
7. Serve falafel with pita bread and chopped tomatoes and cucumbers.
Drizzle with tahini.
Nutritional information per falafel:
Calories 45 (33% from fat) • carb. 6g • pro. 2g • fat 4g • sat. fat 0g
chol. 0mg • sod. 178mg • calc. 13mg • fiber 2g
