Air Fryer Falafel Balls
Ingredients
- 2 cups (400 g) dried chickpeas (not canned or cooked)
- 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)
- Cooking spray
Preparation
The day before making the falafel, place the dried chickpeas in a large bowl, cover with plenty of water by at least 3 inches, and soak for 18-24 hours.
Drain the chickpeas completely and use a paper towel to lightly pat dry them 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 well combined but not mushy, working in batches if necessary.
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 into balls or patties.
Lightly spray the falafel balls and the air fryer basket with cooking spray to avoid sticking.
Heat the air fryer to 375°F (190°C) and cook the falafel balls for 15 minutes, flipping them after 10 minutes until crispy and slightly brown, cooking in batches if necessary.
Serve hot on its own or assembled in pita bread with tahini, lettuce, tomato, and cucumbers.
