Description
A quick and healthy homemade falafel recipe made in the air fryer that is crispy on the outside and tender on the inside, packed with fresh herbs and spices.
Ingredients
- 1.5 cups dried chickpeas, soaked 12 to 24 hours, then drained
- 1 small onion, roughly chopped
- 3 cloves garlic
- 1 packed cup fresh parsley
- 1/2 packed cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne or red pepper flakes (optional)
- 1/2 teaspoon baking powder
- 2 to 3 tablespoons chickpea flour or all-purpose flour (as needed for binding)
- 1 to 2 tablespoons lemon juice (optional)
- Olive oil spray or 1 to 2 teaspoons olive oil for brushing
Instructions
- Soak dried chickpeas in plenty of water for 12 to 24 hours. Drain and pat dry well.
- Add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, cayenne, and baking powder to a food processor. Pulse until the mixture resembles coarse sand and holds together when squeezed.
- Sprinkle in 2 tablespoons of chickpea flour and pulse again. If the mixture is still loose, add another tablespoon.
- Taste and adjust salt. Stir in lemon juice if desired. Chill the mixture for 20 to 30 minutes.
- Preheat the air fryer to 380°F (190°C). Lightly oil the basket.
- Shape the mixture into 14 to 16 small patties about 1/2 inch thick.
- Lightly brush or spray the falafel with oil. Air fry for 12 to 14 minutes, flipping halfway until golden and crisp.
- Serve warm with pita, tomato, cucumber, and tahini sauce, or on a salad with yogurt and lemon.
Notes
For best results, use soaked dried chickpeas instead of canned. Chill the mixture to help it firm up and prevent mushiness.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Mediterranean