Crispy, tender air-fried falafel that tastes incredible and is easy to make. No frying required!
Servings: 30 falafel balls
2 cups dried chickpeas, soaked*
1 onion, diced
2 cloves garlic, minced
3/4 cup flat-leaf parsley leaves, chopped
1/4 cup cilantro leaves, chopped
1 Tbsp. chickpea flour
2 tsp. cumin powder
2 tsp. ground coriander
1 tsp. ground black pepper
1/2 tsp. cayenne pepper
1 1/2 tsp. sea salt
1/4 cup tahini
2 tsp. maple syrup
1/2 lemon, juiced
1/2 clove garlic, minced into a paste
2-4 Tbsp. water, to thin
sea salt, to taste
Place all the ingredients into a food processor and pulse until the chickpeas are finely minced. Do not over-pulse - the mixture should be coarse, not smooth/paste-y,
Using your hands, shape the falafel mixture into small balls, about 1.5" (3.8 cm) in diameter. Arrange about 9 falafel balls in a single layer in your air fryer basket and air-fry for about 15 minutes at 380°F (193°C). Repeat this process until you use up all the dough. The falafel is done when it's golden brown and crisp.
Store leftover falafel covered in the refrigerator for a few days, though best when fresh.
For longer term storage, place the uncooked falafel balls on a cookie sheet. Put the cookie sheet in the freezer for about an hour or so. Remove the cookie sheet from the freezer and place the falafel balls into a freezer-safe bag or a container and place it back into the freezer. To thaw the uncooked falafel, transfer it in the refrigerator the day before you plan to eat it. Reheat in a 325°F (160°C) oven/air fryer.
Mix the tahini, maple syrup, lemon juice, garlic paste, and salt in a small bowl. Add 1 Tbsp. (15 ml) of water at a time to reach the desired consistency.
*Soak the chickpeas in water for 24 hours so they soften up. When the chickpeas are soaked, drain the water, rinse the chickpeas thoroughly, and use as instructed. Do not cook the chickpeas.
*2 cups dried chickpeas yield about 5 cups soaked chickpeas.
**Prep time does not include soaking the chickpeas (24 hours).