Name: Air Fryer Falafel
Yield: 1 servings
Ingredients: 1 (15-oz) can chickpeas, drained and rinsed; ½ large onion; ¼ cup fresh parsley, chopped; 4 cloves garlic; 1 ½ tbsp chickpea flour; 1 ¼ tsp salt; 2 tsp cumin; 1 tsp coriander; ¼ tsp black pepper; ⅛ tsp cayenne pepper; ⅛ tsp ground cardamom

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Air fryer falafel gets you a crisp outside without a pot of oil, and the step that makes it work comes before the food processor: spread the rinsed chickpeas in the basket and run them at 300F for about eight minutes to dry them out. Wet chickpeas make falafel that falls apart. After that it’s onion, parsley, garlic, chickpea flour and the spice mix — cumin, coriander, cardamom and a little cayenne — blended to a crumbly paste and chilled for an hour or two before you shape it.

Recipe inspired by @toriavey

1 (15-oz) can chickpeas, drained and rinsed

½ large onion

¼ cup fresh parsley, chopped

4 cloves garlic

1 ½ tbsp chickpea flour

1 ¼ tsp salt

2 tsp cumin

1 tsp coriander

¼ tsp black pepper

⅛ tsp cayenne pepper

⅛ tsp ground cardamom

After rinsing and draining your chickpeas, spread them out on the air fryer basket so they don't overlap. Set the air fryer (our toaster doubles as an air fryer so we set it to convection) to 300F for around 8 minutes to dry out the beans.

In a food processor, add all the ingredients and blend until a crumbly paste forms.

Move the batter to a bowl. Cover with plastic wrap and store in the fridge for 1-2 hours.

Once ready, form the falafel mixture into round balls using a cookie scoop or wet hands (so the mixture doesn't stick to you). Place the balls on the air fryer basket without overlapping.

Set the air fryer to 350F. Bake for 14 minutes until golden on the outside. Enjoy (especially with our homemade hummus)!

Ingredients