Why this fits a family on a budget
Chickpeas, rice, and fresh produce keep the total cost around $2.25 per serving, well within the family's weekly budget. The air fryer makes crispy falafel achievable for a novice cook in under an hour without any deep frying experience.
1. Cook the rice first: combine 1.5 cups of rice with 3 cups of water and 0.5 teaspoon of salt in a medium pot. Bring to a boil over high heat, then cover, reduce to the lowest heat setting, and cook for 18 minutes. Remove from heat and let it sit covered for 5 minutes.
2. While the rice cooks, drain and rinse both cans of chickpeas thoroughly. Spread them on a clean kitchen towel and pat very dry — this step is important so the falafel holds together.
3. Roughly chop the half onion and the 3 garlic cloves. Add them to a large bowl along with the dried chickpeas, fresh parsley, cumin, coriander, garlic powder, 0.75 teaspoon of salt, and black pepper.
4. Use a fork or potato masher to mash everything together firmly until the mixture looks coarse and crumbly but can be pressed into a ball without falling apart. If it feels too wet, mix in 1 tablespoon of flour at a time until it holds its shape.
5. Scoop the falafel mixture into 12 equal portions and shape each into a round patty about 1 inch thick and 2 inches wide. Press firmly so they stay together.
6. Preheat the air fryer to 375°F for 3 minutes. Brush or spray both sides of each falafel patty lightly with olive oil.
7. Place the falafel patties in the air fryer basket in a single layer with a little space between each one — work in two batches if needed. Air fry at 375°F for 12 to 14 minutes, flipping halfway through at the 7-minute mark, until the outsides are deep golden brown and crispy.
8. While the falafel cooks, dice the cucumber and roma tomatoes into small pieces. Chop the fresh mint leaves. In a small bowl, whisk together the tahini, juice of 1 lemon, 2 tablespoons of water, and a pinch of salt until smooth and pourable.
9. Fluff the cooked rice with a fork. Fold in the diced cucumber, chopped mint, and a squeeze of any remaining lemon juice. Season with salt and pepper to taste.
10. To assemble each bowl, add a scoop of cucumber mint rice, top with 3 falafel patties, add a handful of diced tomatoes, and drizzle generously with the tahini-lemon sauce.
11. Serve immediately while the falafel is still hot and crispy.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.