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NINJA® MAX DUAL ZONE AIR FRYER ninjakitchen.co.uk 3130
FALAFELS &
ROASTED VEGETABLES
PREP: 10 MINUTES | AIR FRY: 17 MINUTES | ROAST: 22 MINUTES | MAKES: 3 SERVINGS
DIRECTIONS
1 Place all falafel ingredients into a food
processor and pulse until fairly smooth.
(The texture should be a little coarse.)
2 Using wet hands form mixture into 6 balls
and place on a piece of baking parchment
just larger than crisper plate. Place in fridge
for 20 minutes to firm up.
3 Meanwhile, toss all the vegetables in oil,
lemon juice, garlic, thyme, cumin and season
to taste. Make sure they are well coated.
Place crisper plates in both drawers. Remove
vegetables from marinade (and reserve any
marinade that is left), place vegetables in
Zone 1 drawer. Insert drawer into unit.
4 Using the baking parchment as a sling,
carefully place falafels onto crisper plate in
Zone 2 drawer. Spray with oil. Insert drawer
into unit. Select Zone 1, turn the dial to select
ROAST set temperature to 180°C and time
for 22 minutes. Select Zone 2, turn the dial
to select AIR FRY set temperature to 200°C
and time to 17 minutes. Select SYNC. Press
the dial to begin cooking.
5 After 10 minutes, shake or stir roasted
vegetables. Brush with any remaining
marinade. Repeat again after 18 mins.
6 Serve falafels, cut in half in salad filled pitta
bread topped with mayonnaise sprinkled
with smoked paprika and roasted vegetables
on side.
INGREDIENTS
FOR THE FALAFEL
400g can chickpeas, drained
and rinsed
2 tablespoons sunflower oil
1 small red onion, peeled and
quartered
1 garlic clove, peeled
5g fresh flat leaf parsley leaves
5g fresh coriander
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon harissa paste
20g plain flour
½ teaspoon salt
Cooking spray
FOR THE ROASTED VEGETABLES
300g butternut squash, 1.5 cm diced
150g courgettes, cut into
2.5cm chunks
4 baby sweet peppers, cut in half
or quarters
1 small red onion, peeled and sliced
2 tablespoons olive oil
1 tablespoon lemon juice
1 garlic clove, peeled and crushed
1 tablespoon fresh thyme leaves
1 teaspoon cumin
Salt and pepper to taste
TO SERVE
Pitta bread, salad leaves and
mayonnaise swirled with a little
smoked paprika
V
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