Easy Vegan Air Fryer Falafel
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, fill it with plenty of water to cover them by at least 3 inches, and soak for 18-24 hours. Then 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, repeating a few times until the mixture is well combined but not mushy. Work in batches if using a small food processor.
Refrigerate the falafel mixture for about 45-60 minutes or longer.
Use an ice cream scooper to scoop the falafel mixture and shape it with your hands to form a ball or patty, doing this with the remaining mixture.
Use the cooking spray to lightly spray the falafel balls and the basket of your air fryer to avoid sticking. Heat the air fryer to 375°F (190°C) and set the timer to 15 minutes. Cook the falafel balls, flipping them after 10 minutes, until they are crispy and slightly brown on the outside. Fry in batches if necessary.
Serving suggestions
Serve hot on its own or assemble the falafels in pita bread with tahini, lettuce, tomato, and cucumbers.
