Air-Fried Falafel with Spicy Feta Sauce

Rinse chickpeas and place in a large bowl. Cover with enough cold water to allow chickpeas to triple in volume. Cover and let stand at room temperature overnight.

The next day, rinse chickpeas and let drain in a strainer while preparing remaining ingredients.

Combine all ingredients in the bowl of a Breville food processor. Process until finely ground, about 30 seconds, stopping to scrape down the sides of the bowl as necessary.

Transfer mixture to a medium bowl and cover. Refrigerate for 20 minutes before forming falafel.

Prepare spicy feta sauce while falafel batter rests. Combine feta, garlic, oregano and pepper flakes in the bowl of a Breville food processor. Process until feta is broken down and smooth, about 30 seconds. Scrape down the sides of the bowl.

With the machine running, add the olive oil through the feed tube and process until incorporated. Combine water and lemon juice in a small bowl. With the machine running, add the lemon juice mixture through the feed tube and process until a sauce forms. Use immediately or cover and store in refrigerator. Sauce will thicken when chilled; if necessary, remove from refrigerator to warm slightly and whisk before using.

Scoop two heaping tablespoons per falafel and gently form into a slightly flattened ball. Arrange falafels evenly on the airfry basket.

Select AIRFRY/450°F/SUPER CONVECTION/15 minutes and press START to preheat oven.

Cook in rack position 4 until lightly browned and cooked through, about 15 minutes.

Serve immediately with spicy feta sauce.