Crispy Falafel Air Fryer
Delicious vegan option that is perfect as a main or side dish
Equipment
- Food Processor
- Air Fryer
Ingredients
- 15 ounce Chickpeas Equivalent of 1 can of chickpeas, drained and rinsed
- 1 Small Onion, chopped
- 2 cloves Garlic, minced
- 1/3 cup Parsley, roughly chopped loosely packed
- 1/3 cup Cilantro, roughly chopped loosely packed
- 1/3 cup Scallions (green onions), chopped
- 1 tsp Cumin
- 1/2 tsp Salt
- 1/8 tsp Crushed Red Pepper Flakes
- 1 tsp Baking Powder
- 4 tsp All Purpose Flour
- 1 tbsp Olive Oil, Or Olive Oil Spray. Or Omit if trying to remain oil-free
Instructions
To Prepare
- Drain and dry chickpeas on a few paper towels
- Place the onions and garlic in the bowl of a food processor fitted with a steel blade (note: I didn’t have a legit food processor so I used a nutribullet. You can use a hand blender or smoothie blender, whatever you have). Add the parsley, scallions, cilantro, cumin, salt, and red pepper flakes
- Process until blended 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed
- Sprinkle in the baking powder and the flour, scape the sides of the bowl down with a spatula and pulse 2 to 3 times
- Transfer to a bowl and refrigerate (covered) 2 to 3 hours
- Form the falafel mixture into 10 balls. Note: If it’s too sticky you can add a little flour to your hands and your work surface
- Preheat the air fryer 350F
- Spray the falafel with oil. Cook 14 minutes, (may need to do this in batches, my air fryer is pretty big so I was able to do in one batch) until golden brown, turning halfway