This vegetarian air fried falafel is super easy to prepare and full of flavor thanks to fresh herbs.
Ingredients
- chickpeas: 1 can (15.5 ounce can, drained)
- yellow onion, quartered: 1 piece
- garlic: 3 clove (minced)
- parsley: 0.33333 cup (roughly chopped)
- scallions: 0.33333 cup (chopped)
- cilantro: 0.33333 cup (roughly chopped)
- ground cumin: 1 tsp
- kosher salt: 0.5 tsp
- red pepper flakes: 0.125 tsp (crushed)
- all-purpose flour: 4 Tbsp
- baking powder: 1 tsp
- olive oil cooking spray:
Metric Conversion
Stages of cooking
-
Dry chickpeas on paper towels. Place onions and garlic in the bowl of a food processor fitted with a steel blade. Add 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 flour and baking powder, scrape 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 mixture is too sticky add some flour to your hands and your work surface.
-
Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray falafel with cooking spray.
-
Cook in the preheated air fryer until golden brown, about 14 minutes, turning halfway through.
