Air-Fried Herby Falafels with Pocketless Pita Bowl
Ingredients
- 2 cups chickpeas (approx 3/4 - 1 cup dried chickpeas soaked overnight)
- 3 green onions, roughly chopped
- 2 cups firmly packed herbs (equal parts dill, cilantro, and parsley)
- 2 tsp coriander
- 1 tsp cumin
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1/2 cup pumpkin puree (130 grams)
- 1-2 Tbsp chickpea flour
- 1 1/2 tsp kosher salt
- 1 cup panko
- Neutral oil
- Package of flatbread/gyro bread/pocketless pita
Preparation
Pocketless Pita Bowl: Place pita in the microwave for 20-30 seconds to make it pliable. Gently drape the pita over an inverted small oven-safe ramekin or bowl. Bake at 400°F until warmed and holds its shape (approximately 5 minutes).
Falafels
Pulse chickpeas in a food processor until finely chopped. Transfer chickpeas to a bowl and set aside. Wipe the food processor container clean.
Add herbs, coriander, cumin, cardamom, cinnamon, pumpkin puree, chickpea flour, and salt to the food processor. Pulse until finely chopped, leaving some texture. Season to taste.
Place the mixture in the fridge for 15 minutes to meld flavors.
In a non-stick pan over medium-low heat, add panko, salt, and pepper. Heat until golden, stirring occasionally to avoid burning (approximately 5-7 minutes). Turn off the heat.
Using a cookie scoop or spoon, form falafel patties of approximately 1 tablespoon each. Place them on a parchment-lined baking sheet. Spray or brush both sides of the falafels with a bit of neutral oil.
Gently dredge each falafel in the toasted panko from the pan. Return them to the baking sheet. This recipe makes approximately 24 patties. If freezing the falafels, place them in a freezer-safe container.
Air fry the falafels at 370°F for approximately 15-18 minutes, flipping them halfway through the cooking time. Cook the falafels in batches.