The key to good falafel is the crunch—and the air fryer has what it takes to get the chickpea fritters golden and crispy.
- 1 Can chickpeas, rinsed and drained (15.5 ounce)
- 1 Small yellow onion, quartered
- 3 Cloves garlic, roughly chopped
- ⅓ cup Roughly chopped parsley
- ⅓ cup Roughly chopped cilantro
- ⅓ cup Chopped scallions
- 1 tsp. 1 teaspoon cumin
- ½ tsp. 1/2 teaspoon kosher salt
- ⅛ tsp. 1/8 teaspoon crushed red pepper flakes
- 1 tsp. 1 teaspoon baking powder
- 4 Tbsp. All purpose flour, plus more for dusting
- olive oil spray
Optional for serving
- hummus, sliced tomatoes, sliced cucumber, thinly sliced red onion, pita, tahini, etc
- Dry the chickpeas on paper towels.
- Place the onions and garlic in the bowl of a food processor fitted with a steel blade. 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 12 balls, if it’s too sticky add some flour to your hands and your work surface.
- Preheat the air fryer 350F.
- Spray the falafel with oil. Cook 14 minutes, in batches until golden brown, turning halfway.
1 servings per container
- Amount Per ServingCalories134
- % Daily Value *
- Total Fat
- Sodium 403mg 17%
- Total Carbohydrate
- Dietary Fiber 4g 16%
- Sugars 1g
- Protein 6g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.