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Instructions
- Prep the chickpeas. Add dry chickpeas to a medium size bowl, cover them with enough water to about 1 inch above the chickpeas, and let them sit at room temperature, uncovered for at least 12 hours or overnight. Then drain them and store them in the refrigerator until you are ready to make this recipe.
- Make the falafel mixture. Add the onion, parsley, cilantro, garlic, cumin, coriander, chili powder, salt and pepper, and olive oil (if using) to the bowl of a food processor fitted with a steel blade.
- Cover and pulse a few times to break it all down. Add in the chickpeas and pulse a few more times then add in the flour and baking powder. Pulse until everything is incorporated into a thick mixture. Cover and refrigerate for at least 30 minutes.
- Form the falafel into balls. Use an ice cream scoop and wet hands to form the falafel into even size balls.
- Cook the falafel. Preheat the air fryer to 400 degrees F. Spray the air fryer basket with olive oil spray and place some of the falafel into the air fryer basket in an even layer about 1 inch apart.
- Spray the falafel with more olive oil spray. Close the basket and cook at 350 degrees F for 14 minutes. Continue until you have cooked all of the falafel. Remove, and sprinkle with a squeeze of lemon juice and a pinch of sea salt.
- Serve. Enjoy these hot or at room temperature with some hummus and fresh chopped veggies, in some pita bread, or on top of a fresh salad.
Go to the next page to get the Amount Per Serving
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