Air Fryer Falafel
"This simple air fryer falafel recipe is prepared in a flash and offers a healthier option using canned chickpeas – forget about deep frying!"
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Ingredients
- 1 (15.5 ounce can) chickpeas
- 1/3 cup roughly chopped cilantro
- 1/3 cup chopped scallions
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon baking powder
- 4 tablespoons all purpose flour
- olive oil spray
- hummus, sliced tomatoes, sliced cucumber, thinly sliced red onion, pita, tahini, etc
- 3 cloves garlic
- 1/3 cup roughly chopped parsley
- 1 small yellow onion
Instructions
- 1
Pat the chickpeas dry using paper towels to remove excess moisture.
- 2
In the bowl of a food processor equipped with a metal blade, combine the onions and garlic. Add in the parsley, scallions, cilantro, cumin, salt, and red pepper flakes.
- 3
Blend the mixture for 30 to 60 seconds until well combined, then introduce the chickpeas and pulse 2 to 3 times until the ingredients are mixed, ensuring not to purée the mixture.
- 4
Incorporate the baking powder and flour, then use a spatula to scrape down the sides of the bowl. Pulse again 2 to 3 times to combine.
- 5
Transfer the mixture to a bowl, cover it, and let it chill in the refrigerator for 2 to 3 hours.
- 6
Shape the falafel mixture into 12 balls; if the mixture is too sticky, dust your hands and work surface with a little flour.
- 7
Preheat your air fryer to 350°F (175°C).
- 8
Lightly spray the falafel with oil. Cook in batches for 14 minutes, or until they achieve a golden brown color, flipping them halfway through the cooking time.
Nutrition Information
Notes & Tips
- Refrigerate falafel for up to 4 days. Freeze uncooked balls for up to 6 months. Defrost in the refrigerator overnight before air frying.