Air Fryer Falafel Salad

Ingredients

• 2 cloves garlic
• 4 scallions, whites and greens, thinly sliced, separated
• 6 1/2 c. baby kale, divided
• 2 15-ounce cans chickpeas, drained and rinsed
• 1 tsp. grated lemon zest
• 2 Tbsp. all-purpose flour
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• Kosher salt
• 2 Tbsp. lemon juice
• 3 Tbsp. olive oil, divided, plus more for basket
• 1/2 English cucumber, thinly sliced on bias
• 1/2 c. fresh parsley leaves
• 1/4 c. fresh mint leaves
• Greek yogurt, for topping

Directions

1. In food processor, pulse garlic, scallion whites, and 1/2 cup baby kale until very finely chopped. Add chickpeas, lemon zest, flour, cumin, coriander, and 1/2 tsp salt and pulse to combine (chickpeas should be chopped but coarse). Form mixture into twenty-four 2-tablespoon balls.
2. Heat air fryer to 325°F. Brush insert of basket with oil and add 12 falafel. Air-fry 15 minutes. Brush falafel with 1 tablespoon oil and increase air fryer temperature to 400°F. Air-fry until deeply golden, 4 more minutes. Repeat with remaining falafel.
3. In large bowl, whisk together lemon juice and remaining 2 tablespoons olive oil. Add cucumbers and marinate, 5 minutes. Add remaining 6 cups baby kale, parsley, and mint leaves, scallion greens, and 1/2 tsp salt and toss. Top with falafel and dollop of yogurt.