Ingredients

The following ingredients have 4 Servings
  • 1 15.5 ounce can chickpeas, rinsed and drained
  • 1 small yellow onion (quartered)
  • 3 cloves garlic (roughly chopped)
  • ⅓ cup roughly chopped parsley
  • ⅓ cup roughly chopped cilantro
  • ⅓ cup chopped scallions
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1 teaspoon baking powder
  • ¼ cup all purpose flour (plus more for dusting)
  • Olive oil spray
  • Plate of Un-Fried Falafel Recipe
  • Small bowl of hummus
  • Small bowl of tahini
  • 4-6 sliced tomatoes (like you’d slice for a burger)
  • 2-4 sliced cucumber
  • 1 medium red onion (thinly sliced)
  • Pita bread cut into quarters

Instruction

  • Dry the chickpeas on paper towels.
  • In a food processor, combine the onion and garlic and pulse a few times until roughly chopped. Add the parsley, cilantro, scallions, cumin, salt and pepper flakes. Pulse until well blended, 30-60 seconds. Add the chickpeas and pulse 2-3 times more, until just blended, but still slightly chunky NOT pureed.
  • Add the baking powder and flour, scrape the sides of the bowl down with a spatula, and pulse 2-3 times until just combined. Transfer the mixture to a large bowl, cover and refrigerate 2-3 hours or freeze for 20 minutes.
  • Form the falafel mixture into 12 balls. (If it’s too sticky, lightly dust your hands with flour :)
  • Preheat the air fryer to 350 degrees.
  • Spritz the falafel with oil. Working in batches, add the falafel to the air fryer basket in a single layer. Cook until golden brown and crisp, about 14 minutes, flipping halfway through.
  • Serve on a board with pita, hummus, tahini sliced tomatoes, cucumbers and red onions. ENJOY!