This weekend is the perfect time to put your feet up and relax for an hour (or six). Knowing that the kids have got dinner under control – with some help from Dad, of course – makes it even easier to spend some chill out time with them (or close the bedroom door and binge watch Outlander, we won’t judge) and that’s where the Philips Airfryer can help.
The Philips Airfryer makes cooking your family’s favourites (we’re thinking schnitzel, chips, spring rolls, pizza and more) super simple and, because it uses little to no oil, it’s also healthier to cook with. It’s easy to use, makes food taste great and clean up couldn’t be simpler.
Callum Hann from MasterChef has pulled together this fabulous fresh recipe for you to enjoy – point the kids towards the kitchen and before long you’ll be enjoying falafel with beetroot tahini sauce and a shaved zucchini salad. You can thank us later!
Falafel with beetroot tahini sauce and shaved zucchini salad
- 2 medium-sized beetroots
- 50g walnuts
- 2 zucchini, thinly shaved into ribbons with a peeler or mandolin
- 1 bunch fresh mint, leaves picked
- 4 radishes, sliced as thinly as possible
- Seeds of 1⁄2 pomegranate
- 2 tbsp olive oil
- Juice of 1 lemon
- 1/3 cup Greek-style yoghurt
- 2 tbsp tahini
- 30g smooth feta cheese
- 400g can chickpeas, rinsed and drained
- 1 bunch flat-leaf parsley, leaves picked
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 2 spring onions, roughly chopped
- 3 cloves garlic, grated
- 1 tsp baking powder
- 1 tbsp olive oil
- Individually wrap beetroot tightly in aluminium foil. Set Airfryer to 180°C and place beetroot inside. Cook for 40-50 minutes or until beetroot are tender when pierced with a knife. Place walnuts in the Airfryer for final 10 minutes of cooking to toast them.
- Meanwhile, to make the falafel, place all ingredients a food processor with a pinch of salt and blend until smooth. Roll into 12 equal-sized balls and refrigerate until ready to cook.
- Combine zucchini, mint, radish, pomegranate seeds, olive oil and lemon juice in a bowl and set aside.
- Wearing disposable gloves, unwrap the cooked beetroot and pull the skin off – it should come off easily. Roughly chop the beetroot, transfer to the cleaned bowl of the food processor and along with the yoghurt, tahini, feta and walnuts. Blend until smooth and set aside.
- Set Airfryer to 190°C and place falafel inside. Set the timer for 10 minutes, then check. Cook for a further 3-4 minutes if you like them really crunchy on the outside. Serve falafel with beetroot sauce and shaved zucchini salad.