In the bowl of a food processor combine ingredients for the falafels (chick peas, self rising flour, parsley, garlic clove, cumin, and salt). Process for 15-25 seconds, until no more whole beans can be seen (the mixture can be coarse and doesn't have to be a smooth paste).
Using a cookie scoop or a spoon, form 1.5 tablespoon balls of the falafel batter, rolling the batter between your hands to form balls.
Spray the bottom of an air fryer with cooking spray and place falafel balls in the basket of the air fryer in a single layer.
Cook the falafel at 350 for 10 minutes, rotating the falafel halfway through cooking. You can spray the falafel themselves with a little cooking spray for a nicer looking/crunchier finish.
While the falafel are cooking, prepare the other bowl ingredients.
When the falafel are done cooking, assemble the bowls: divide the falafel between 4 bowls and serve with pita bread triangles, tomato slices, cucumber, greek yogurt and top with a sprinkle of fresh parsley and enjoy!
Other cooking instructions:
If you don't have an air fryer, the falafel can be baked on a cooking spray lined sheet pan at 375 degrees for 15 minutes, or they can be fried in canola oil (bring 1-2 inches of canola oil to a slow boil in a deep saucepan or pot, carefully lower in the falafel balls and fry for 2 minutes, then flip with tongs and cook for another minute, or until balls are golden brown).
Assemble bowls as instructed.
If serving hungry adults, I'd suggest doubling the falafel ingredients, the recipe makes about 2-3 falafel per serving, the entire recipe makes 8-12 falafels (depending on the size you roll them), there have been times when I have eaten 4 falafels myself because they're so good.Nutrition information disclaimer: the nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.