Ingredients
Falafel Mixture
- 2 cups dried chickpeas (not canned or cooked chickpeas)
- 5 garlic cloves (chopped)
- 1 small onion (chopped)
- 1 cup parsley leaves (chopped)
- 1/2 cup cilantro leaves (chopped)
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- Red pepper flakes or cayenne pepper to taste
- 1 tsp baking powder (optional)
Cooking
- Cooking spray
Instructions
- Soak Chickpeas: The day before, place dried chickpeas in a large bowl and cover with at least 3 inches (7 cm) of water. Soak for 18-24 hours to soften them. Drain and pat them dry with a paper towel to remove excess moisture.
- Process Ingredients: Transfer the chickpeas, garlic, onion, parsley, cilantro, ground coriander, ground cumin, sea salt, black pepper, red pepper flakes, and optional baking powder to a large food processor. Pulse for about 20 seconds, scrape down the sides, and blend several times until the mixture is well combined but not mushy.
- Chill Mixture: Refrigerate the falafel mixture in the food processor bowl for 45-60 minutes to allow flavors to meld and the mixture to firm up.
- Shape Falafel: Using an ice cream scooper, portion out the mixture and form into balls or patties with your hands.
- Prepare for Air Frying: Lightly spray the falafel balls with cooking spray and also spray the basket of the air fryer to prevent sticking.
- Air Fry: Preheat the air fryer to 375°F (190°C). Cook the falafel for 15 minutes total, flipping them after 10 minutes, until golden brown and crispy. Cook in batches if necessary.
- Serve: Enjoy the falafel hot by serving on their own or stuffed inside pita bread with tahini sauce, lettuce, tomato, and cucumbers.
Notes
- Soaking dried chickpeas properly is crucial for the right texture; do not use canned or cooked chickpeas as they are too soft.
- Use baking powder to make falafel lighter and fluffier, but it is optional.
- Pat chickpeas dry before processing to avoid a wet mixture which affects the texture.
- Flipping halfway through air frying ensures even browning and crispiness.
- Falafel can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust red pepper flakes or cayenne to control spiciness.
- Prep Time: 20 minutes (plus 18-24 hours soaking)
- Cook Time: 15 minutes
- Category: Snack
- Method: Air Frying
- Cuisine: Middle Eastern
- Diet: Vegan