Crispy 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 and fill it with plenty of water to cover them by at least 3 inches, then soak for 18-24 hours.
Drain the chickpeas completely and use a paper towel to lightly pat them dry 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.
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 with cooking spray and also spray the air fryer basket to prevent sticking.
Heat the air fryer to 375°F (190°C) and cook the falafel balls for 15 minutes, flipping them after 10 minutes until they are crispy and slightly brown on the outside; cook in batches if necessary.
Serve hot on its own or assemble in pita bread with tahini, lettuce, tomato, and cucumbers.
