Vegan Air Fryer Falafel with Fresh Herbs
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
Soak dried chickpeas in a large bowl covered with water (at least 3 inches deep) for 18-24 hours
Drain the chickpeas completely and pat dry with a paper towel if too wet
Transfer the soaked chickpeas and all other ingredients to a food processor
Process for 20 seconds, scrape down the sides, and blend again until well combined but not mushy, working in batches if necessary
Refrigerate the mixture for 45-60 minutes
Scoop the mixture and shape into balls or patties
Lightly spray the falafel balls and the air fryer basket with cooking spray
Heat the air fryer to 375°F (190°C) and cook the falafel balls for 15 minutes, flipping after 10 minutes, until crispy and slightly brown (cook in batches if necessary)
Serving
Serve hot on its own or in pita bread with tahini, lettuce, tomato, and cucumbers
