Recipe: Falafel Tostadas
Jackie Alpers is the author of Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona.
Crunchy tostada shells hold up to hefty toppings that integrate Middle Eastern flavors with the Sonoran-style regional cuisine of the desert Southwest.
The easy-to-make air-fryer falafel are crisp on the outside and light and fluffy inside.
It’s important to use dried chickpeas and not canned in this recipe in order for the falafel to have the correct consistency. Refrigerating the falafel mixture helps the ingredients to meld and the falafels to hold their shape. If you are not a fan of cilantro, substitute it with an additional ¼ cup of fresh parsley.
The Silicone Kitchen Tools Used:
The Silicone Kitchen Baking Mats
The Silicone Kitchen Air Fryer Liner
Prep time: 30 minutes
Wait time: 15 to 20 minutes
Cook time: 20 minutes
Yield: 12 falafel/6 tostadas
Ingredients
1 cup dried garbanzo beans/chickpeas (preferably Rancho Gordo’s)
1 medium shallot, peeled and quartered, (about 24 grams, .4 ounces)
2 medium garlic cloves, (about 6 grams, .1 ounce)
¼ cup firmly-packed cilantro
1 tablespoon chopped fresh parsley
2 teaspoons sea salt, divided
Juice from ½ lemon, (about 1½ tablespoons)
½ teaspoon ground coriander seeds
½ teaspoon smoked paprika
¼ cup roasted sesame seeds
Avocado or olive oil spray for air-frying
2 medium garlic cloves, minced
¼ cup tahini
Juice from 1 lemon, (about 3 tablespoons)
¼ teaspoon sea salt
1-2 ice cubes
6 tostada shells
1 cup shredded cabbage or coleslaw blend
½ cup pickled red onion
½ cup crumbled feta cheese
¼ cup pitted Greek olives, halved lengthwise
½ cup prepared green or avocado salsa, preferably Herdez, (optional)
Instructions
1. Completely submerge the chickpeas in water for 24 hours. Drain and rinse, then let dry completely (a salad spinner works well for this.)
2. In a food processor or high-speed blender combine the chickpeas, shallot, garlic, cilantro, parsley, lemon juice, coriander, paprika and 1 teaspoon sea salt. Pulse on medium-low speed to combine, scraping down the sides with a The Silicone Kitchen Skinny Spatula as needed. The mixture should be coarse and somewhat chunky.
3. Transfer the mixture to a bowl, cover and refrigerate for 15-20 minutes.
4. Meanwhile, in a small bowl, combine the tahini, garlic, lemon juice, and sea salt. Add the ice-cube and stir with a fork until the ice has melted and the sauce is pourable and the consistency of creamy salad dressing. If it still looks too thick and lumpy, stir in another ice cube. Set aside.
5. Place the sesame seeds and remaining sea salt in a shallow bowl. Using a 1.5-ounce ice-cream scoop (about a 1.5-inch circumference), form the mixture into 1 to 1½-inch to 2-inch firmly packed balls, place them on a baking sheet lined with a The Silicone Kitchen silicone baking mat and slightly flatten each one with your hands, then sprinkle with the sesame seed and salt mixture.
Preheat a 6-quart air fryer to 350°F (175ºC). Working in batches, carefully transfer the falafel to a The Silicone Kitchen air-fryer insert and spray lightly with olive or avocado oil. Place basket in preheated air fryer and cook 8-10 minutes or until falafel are light brown and slightly firm when tapped. Flip, spray again with oil, and cook for 8-10 minutes longer, turning occasionally until both sides are well-browned and crisp. Transfer to a plate until ready to use.
Gently spread each tostada shell with tahini sauce, then cover generously with cabbage blend, pickled red onion, feta cheese, sliced olives and falafel. Drizzle with additional tahini sauce, and green salsa if using.
How to Eat Tostadas
Pick up the whole tostada with your hands and eat over a plate to catch any wayward toppings which can then be scooped up with a fork, tortilla chips or another tostada shell. If desired, the falafels can be gently smashed before eating.
How to Oven-Bake Falafel
Preheat the oven to 350°F (175ºC). Spray falafel with olive oil and bake for 40-45 minutes, flipping and re-spraying after 20 minutes.