Description

Whenever I make these falafels, they disappear faster than anything else on the table! Everyone is always surprised to learn that they’re made without a drop of oil for frying — yet they’re just as crispy on the outside and soft, flavorful, and herby on the inside. Made from soaked chickpeas and a vibrant mix of fresh herbs and spices, this version gives you all the authentic Middle Eastern flavor of traditional falafel, but in a lighter, wholesome way.

Method:

1. Soak chickpeas overnight or for 10 hrs. Take 2 cups of dried chickpeas and cover them in plenty of water. The chickpeas will at least double in size as they soak. Drain very well. Take 3 cups of soaked chickpeas for this recipe.
2. Make the mixture. Add chickpeas, fresh parsley, garlic, onion, lemon juice, and dry spices to the food processor and pulse it until the mixture is finely ground (I use cuisinart double blade food processor). You’ll know it’s ready when the texture is more like coarse meal and you can form balls. If not, pulse it for a longer time until it is finely ground.
3. Form patties or balls. Transfer the falafel mixture to a bowl, cover and refrigerate for at least 1 hour or overnight. The chilled mixture will hold together better, making it easier to form the falafel patties or balls. Scoop a little and form into balls. This recipe makes 25-30 medium balls
4. Airfry the falafel. Turn your air fryer to 400 degrees F. Line the tray with parchment paper and place the balls without crowding or touching each other. Air fry the balls for 15 mins, remembering to flip them halfway through.
5. They should be golden brown on the outside and still somewhat green on the inside, but they should not taste raw!

Enjoy them with hummus or any other sauce of your liking.