Crispy air fryer falafel is a crisp, nutritious, and delicious meatless meal!
Prep Time45 minutesmins
Cook Time14 minutesmins
Soaking Time12 hourshrs
Total Time12 hourshrs59 minutesmins
Servings: 20
Ingredients
1 3/4cupdry chickpeasgarbanzo beans
2clovesgarlic
1small red onion
½cupfresh parsley
½cupfresh cilantro
¼cupfresh mint
1teaspoonground cumin
¾teaspoonsalt
½teaspoonblack pepper
Oil in a spray bottle
Instructions
Soak the chickpeas for at least 12 hours in a large bowl filled with water. Make sure they are covered by at least 2 inches of water, so they have room to expand.
1 3/4 cup dry chickpeas
Drain the chickpeas and pat them dry.
Peel and roughly chop your garlic and onion. Do the same with the fresh herbs.
2 cloves garlic, 1 small red onion, ½ cup fresh parsley, ½ cup fresh cilantro, ¼ cup fresh mint
Add all the ingredients to a food processor. Mix until the texture is coarse and a little sandy. Don't overmix it; it should not form a paste, and there should be visible bits of herbs.
1 teaspoon ground cumin, ¾ teaspoon salt, ½ teaspoon black pepper
Put the falafel dough in the refrigerator for 30-60 minutes. This will make it hold together better as it cooks.
Use a small ice cream scoop or a cookie scoop to form the falafel mixture into balls about the size of golf balls.
Put the balls in the air fryer basket. Spray with olive oil spray.
Oil in a spray bottle
Cook at 380 ˚F for 12-14 minutes. Pull the basket out and use tongs to flip them over halfway through cooking.
You can serve them with yogurt and garlic sauce, hummus, and tahini sauce.
Notes
Use soaked, dried chickpeas instead of canned for a better texture and taste.
Refrigerate the chickpea batter for 30 minutes makes it easier to work with.
You can make these any shape, from balls to patties. Adjust the cooking time based on the thickness.