Description
This easy Falafel recipe is made quicker and healthier in the air fryer with canned chickpeas – no deep frying!
Yield: 4servings | Serving Size: 3falafel balls
Ingredients
1(15.5 ounce can)chickpeas, rinsed and drained
1small yellow onion, quartered
3clovesgarlic, roughly chopped
1/3cuproughly chopped parsley
1/3cuproughly chopped cilantro
1/3cupchopped scallions
1teaspooncumin
1/2teaspoonkosher salt
1/8teaspooncrushed red pepper flakes
1teaspoonbaking powder
4tablespoonsall purpose flour, plus more for dusting
olive oil spray
Optional for serving:
hummus, sliced tomatoes, sliced cucumber, thinly sliced red onion, pita, tahini, etc
Instructions
Dry the chickpeas on paper towels.
- Place the onions and garlic in the bowl of a food processor fitted with a steel blade. Add the parsley, scallions, cilantro, cumin, salt, and red pepper flakes.
- Process until blended 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed.
- Sprinkle in the baking powder and the flour, scrape the sides of the bowl down with a spatula and pulse 2 to 3 times.
- Transfer to a bowl and refrigerate, covered, 2 to 3 hours.
- Form the falafel mixture into 12 balls, if it’s too sticky add some flour to your hands and your work surface.
- Preheat the air fryer 350F.
- Spray the falafel with oil. Cook 14 minutes, in batches until golden brown, turning halfway.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
