Description
Delicious and crispy homemade falafel made easy in the air fryer. These flavorful chickpea patties are perfect for a quick and healthy meal.
Ingredients
Units
Scale
Main Ingredients
- 2 cups (400 g) dried chickpeas (not canned or cooked chickpeas)
Seasonings and Herbs
- 5 garlic cloves, chopped
- 1 small onion, chopped
- 1 cup parsley leaves, chopped
- 1/2 cup cilantro leaves, chopped
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- Red pepper flakes or cayenne pepper to taste
- 1 tsp baking powder (optional, see notes)
Additional
- Cooking spray
Instructions
- Soaking the Chickpeas: The day before making falafel, soak dried chickpeas in water for 18-24 hours. Drain and pat dry.
- Preparation: In a food processor, blend chickpeas, herbs, seasonings until combined but not mushy.
- Chilling: Refrigerate mixture for 45-60 minutes.
- Shaping: Form mixture into balls using an ice cream scooper.
- Air Frying: Spray falafel balls, air fry at 375 ºF for 15 minutes, flipping halfway.
Notes
- Use dried chickpeas, not canned.
- If needed, add 2 tbsp of chickpea flour as a binder.
- Optional: Add baking powder for lighter texture.
- For oven-baked falafel, shape into patties and bake at 375ºF for 25-30 mins.
- To deep-fry, fry in oil at 360 ºF for about 4 mins.
- Rest mixture before frying and freeze uncooked falafel balls for up to a month.
Nutrition
- Serving Size: 1 ball
- Calories: 63
- Sugar: 2g
- Sodium: 146mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
