Falafel
Air-fried chickpea falafel balls served with a quick tahini sauce, on their own, in a salad, or in a pita.
Ingredients
| 1/2 | medium yellow onion, cut into quarters | |
| 4 | cloves garlic | |
| 1/4 cup | 60 ml | packed parsley leaves |
| 1/4 cup | 60 ml | packed cilantro leaves |
| 2 | (15-oz.) cans chickpeas, rinsed and drained | |
| 1 tsp. | 5 ml | kosher salt |
| 1 tsp. | 5 ml | baking powder |
| 1 tsp. | 5 ml | dried coriander |
| 1/2 tsp. | 2.5 ml | crushed red pepper flakes |
| 1/3 cup | 80 ml | tahini (for tahini sauce) |
| — | Juice of 1/2 a lemon | |
| 3 tbsp. | 45 ml | water, plus more as needed |
| — | Pinch kosher salt | |
| — | Pinch red pepper flakes |
Instructions
DIRECTIONS
- In a food processor, pulse onion, garlic, parsley, and cilantro until roughly chopped, scraping down sides as needed. Add drained chickpeas, salt, baking powder, coriander, cumin, and red pepper flakes. Pulse again until chickpeas are mostly broken down with some chunks. You want to stop just before the mixture turns into a paste. Taste and adjust seasonings.
- Scoop out about 2 tablespoons worth of mixture and gently form into a ball without squeezing together too much or falafels will be dense. Working in batches, place falafels in basket of air fryer and cook at 370° for 15 minutes.
- Meanwhile, make tahini sauce: In a medium bowl, combine tahini and lemon juice. Add water and stir until combined. Add more water 1 tablespoon at a time until desired consistency is reached. Season with a big pinch of salt and red pepper flakes.
- Serve falafels as is with sauce, in a salad, or in a pita.