Air-Fryer Falafel with Cucumber-Herb Salad

Name: Air-Fryer Falafel with Cucumber-Herb Salad
Cook time: 35 min
Yield: 4 servings
Ingredients: 2 cloves garlic; 4 scallions, whites and greens, thinly sliced, separated; 6 1/2 cups 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 cup fresh parsley leaves; 1/4 cup fresh mint leaves; Greek yogurt, for topping

Homemade falafel in half an hour without deep-frying! These golden, crisp falafel balls are served over a refreshing cucumber-herb salad.

Glycemic Load: 9.6 (Low)

358 calories per serving

Serves: 4

Cook: 35 mins

Original recipe: www.goodhousekeeping.com

About This Calculation

Air-Fryer Falafel with Cucumber-Herb Salad has a low glycemic load of 9.6 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.

The primary glycemic load contributors are chickpeas (GL 7.1), all-purpose flour (GL 2.1), English cucumber (GL 0.2). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.