Falafel
Air-crisped chickpea falafel patties with parsley, cumin, and coriander. Prep 15 min, cook 44 min, serves 4.
⏱️ Prep: 15 min🍳 Cook: 44 min🍽️ Makes 16
Ingredients
| 2 cans | cans chickpeas (15 ounces each), drained, rinsed | |
| 1 | small onion, peeled, chopped | |
| 1/4 cup | 60 ml | bread crumbs |
| 1/4 cup | 60 ml | flat-leaf Italian parsley, chopped |
| 2 tablespoons | 30 ml | lemon juice |
| 2 cloves | cloves garlic, peeled smashed | |
| 2 teaspoons | 10 ml | ground cumin |
| 1 teaspoon | 5 ml | kosher salt |
| 1 teaspoon | 5 ml | ground coriander |
| 1/2 teaspoon | 2.5 ml | ground black pepper |
| 5 tablespoons | 75 ml | extra virgin olive oil, divided |
| 1 | large egg |
Instructions
Prep Time: 15 minutes · Cook Time: 44 minutes · Servings: 4 Approx. pressure build: 9 minutes · Pressure release: quick
- Spread chickpeas on a tray lined with paper towel and let air-dry while preparing other ingredients.
- Combine onion, bread crumbs, parsley, lemon juice, garlic, cumin, salt, coriander, and black pepper in a food processor, and pulse to combine until onions are finely minced.
- Add chickpeas, 3 tablespoons oil, and egg, and pulse just until chickpeas are broken down and mixture is combined.
- Transfer mixture to a large bowl and stir to ensure it is evenly combined. Use a 1/4-cup measuring cup to shape mixture into 16 patties. Cover and refrigerate for at least 30 minutes.
- Brush patties on both sides with remaining oil.
- Place Cook & Crisp Basket in pot and close crisping lid. Preheat the unit by selecting AIR CRISP, setting the temperature to 375°F, and setting the time to 5 minutes. Select START/STOP to begin.
- After 5 minutes, place half the patties in the basket, leaving ample space between them. Close lid. Select AIR CRISP, set temperature to 375°F, and set time to 22 minutes. Select START/STOP to begin.
- After 11 minutes, use tongs to flip patties over. Close lid to resume cooking.
- When cooking is complete, remove patties and repeat steps 7 and 8 with remaining patties. Serve warm.
A tip from the Ninja Kitchen Team: If you prefer to start with dried chickpeas, soak 1 cup of them in cold water for at least 8 hours, then drain, rinse, and dry thoroughly (do not cook before using). Falafel are great served in a pita pocket or on top of a salad with lettuce, cucumber, tomato, and tahini sauce.