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Air Fryer Falafel
This easy air fryer falafel recipe is made quicker and lighter with canned chickpeas, and no deep frying!
Ingredients
- 1 (15.5 ounce can) chickpeas (rinsed and drained)
- 1 small yellow onion (quartered)
- 3 cloves garlic (roughly chopped)
- 1/3 cup roughly chopped parsley
- 1/3 cup roughly chopped cilantro
- 1/3 cup chopped scallions
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon baking powder
- 4 tablespoons 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
Instructions
- 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, 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 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.
Video
Notes
Refrigerate falafel for up to 4 days. Freeze uncooked balls for up to 6 months. Defrost in the refrigerator overnight before air frying.
Nutrition
Serving: 3falafel balls, Calories: 134kcal, Carbohydrates: 24g, Protein: 6g, Fat: 2g, Sodium: 403mg, Fiber: 4g, Sugar: 1g
- WW Points: 1