Crispy Vegan Air Fryer Falafel Balls
Ingredients
- 2 cups (400 g) dried chickpeas (not canned or cooked chickpeas)
- 5 garlic cloves
- 1 small onion
- 1 cup parsley leaves
- 1/2 cup cilantro leaves
- 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
Place dried chickpeas in a large bowl, cover with plenty of water (at least 3 inches/7 cm), and soak for 18-24 hours. Drain completely and pat dry with a paper towel if too wet
Transfer chickpeas and all other ingredients to a food processor. Process for about 20 seconds, scrape down the sides, and blend again until well combined but not mushy, working in batches if necessary
Refrigerate the falafel mixture in the food processor bowl for 45-60 minutes or longer
Scoop the mixture with an ice cream scooper and shape into balls or patties with your hands
Lightly spray falafel balls and the air fryer basket with cooking spray. Heat air fryer to 375ºF (190ºC). Cook for 15 minutes, flipping after 10 minutes, until crispy and slightly brown. Cook in batches if necessary
Serve hot on their own or in pita bread with tahini, lettuce, tomato, and cucumbers
