Falafel
Chickpea, herb and cumin balls chilled, then air-fried until golden — a lighter take on classic Middle Eastern falafel.
⏱️ Prep: 20 min🍳 Cook: 12 min
Ingredients
| 1 1/3 | cans chickpeas, drained and rinsed | |
| 1/2 | white onion, roughly chopped | |
| 3 tablespoons | 45 ml | chopped fresh parsley |
| 3 tablespoons | 45 ml | chopped fresh cilantro |
| 2 teaspoons | 10 ml | ground cumin |
| 1 teaspoon | 5 ml | kosher salt |
| 1 teaspoon | 5 ml | minced garlic |
| 6 tablespoons | 90 ml | all-purpose flour |
| 1 teaspoon | 5 ml | baking powder |
| — | cooking spray |
Instructions
PREP TIME: 20min · COOK TIME: 12min · READY IN: 4hr 32min
- Place the drained chickpeas and onion in the bowl of a food processor. Add the parsley, cilantro, cumin, salt, and garlic. Process just until blended, being careful not to puree the mixture.
- Add the flour and baking powder, and pulse in the food processor. Transfer the mixture to a bowl, cover, and refrigerate for 4 hours.
- Preheat the air fryer to 375°F (190°C). Coat the air fryer basket with cooking spray.
- Form the chickpea mixture into round 1-inch balls, about the size of golf balls or slightly larger.
- Place the balls inside the basket in a single layer, working in batches as needed, and spray with cooking oil spray.
- Cook the falafel in the air fryer for 6 minutes. Flip the falafel and spray with cooking spray, and continue cooking for 6 minutes more. Repeat with the remaining balls.
Mealthy Tip: If you don't like cilantro, double the amount of parsley and skip the cilantro. Make this gluten-free by using gluten-free flour instead of all-purpose flour.