Easy Air Fryer Falafel Balls
Ingredients
- 2 cups (400 g) dried chickpeas (not canned or cooked chickpeas)
- 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)
- Cooking spray
Preparation
The day before you start making the falafel, place the dried chickpeas in a large bowl and fill it with plenty of water to cover them by at least 3 inches and soak for 18-24 hours.
Drain the chickpeas completely and use a paper towel to lightly pat them dry if they are too wet.
Transfer the chickpeas along with all other ingredients to a large food processor and process for about 20 seconds, then scrape down the sides and blend again until the mixture is well combined but not mushy.
Refrigerate the falafel mixture for about 45-60 minutes or longer.
Use an ice cream scooper to scoop the mixture and shape it with your hands to form balls or patties.
Use cooking spray to lightly spray the falafel balls and the basket of your air fryer to avoid sticking.
Heat the air fryer to 375ºF (190ºC) and set the timer to 15 minutes, then cook the falafel balls, flipping them after 10 minutes until they are crispy and slightly brown on the outside.
Serving suggestions
Serve hot on its own or assemble the falafels in pita bread with tahini, lettuce, tomato, and cucumbers.
