Ingredients
1 cup dried chickpeas (soaked overnight, drained well)
1/2 small onion, roughly chopped
3 cloves garlic
1/2 cup fresh parsley
1/4 cup fresh cilantro
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon chickpea flour (or all-purpose flour)
1/2 teaspoon baking powder
Instructions
Soak Chickpeas: Soak dried chickpeas in water for at least 12 hours. Drain thoroughly.
Blend Mixture: Add chickpeas, onion, garlic, parsley, cilantro, spices, lemon juice, olive oil, flour, and baking powder to a food processor. Pulse until coarse and crumbly, not smooth.
Chill: Refrigerate mixture for 15–20 minutes to help it firm up.
Shape: Form mixture into small balls or patties (about 1½ tablespoons each).
Air Fry: Preheat air fryer to 375°F (190°C). Lightly spray basket and falafel with oil.
Cook: Air fry for 12–15 minutes, flipping halfway, until golden and crisp.
Serve: Enjoy warm with pita, salad, or dipping sauces.
Notes
Cooking Tips
-
Use dried chickpeas only—canned chickpeas make falafel too soft.
-
Don’t over-process the mixture; texture is key for crisp falafel.
-
Lightly oil the falafel before air frying for better browning.
-
If the mixture feels loose, add an extra teaspoon of flour.
Variations
-
Gluten-Free: Use chickpea flour or oat flour.
-
Herb Swap: Use all parsley or all cilantro if preferred.
-
Spicy Falafel: Add chili flakes or harissa to the mix.
-
Falafel Wraps: Serve in pita with hummus, cucumber, tomato, and tahini sauce.
-
Falafel Bowl: Pair with rice, roasted veggies, and garlic sauce for a hearty meal.
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 12–15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sodium: 420mg
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g