Air-fryer Falafel recipe | Meal-prep friendly | The Aspiring Home Cook

Soak 2 cups of dried chickpeas in water for about 24 hours and drain the water.

Process the soaked chickpeas in a food processor until they are broken down into tiny pieces, not a paste.

Chop a bunch of parsley and a bunch of coriander roughly and add them to the food processor.

Add 1 chopped chili, 1 medium-sized onion (roughly chopped), and 6 cloves of garlic (roughly chopped) to the food processor.

Add salt, freshly cracked black pepper, 1 teaspoon of cumin, 2 heaped teaspoons of coriander powder, 2 tablespoons of chickpea flour, and 0.5 teaspoon of baking soda to the mixture.

Mix everything well and refrigerate the mixture for about 1 hour.

Form the falafel mixture into small balls or patties and brush a plate with olive oil.

If the mixture is too wet, add an additional 2 teaspoons of chickpea flour to improve the consistency.

Brush the formed falafel with olive oil and place them in the air fryer at 180°C for 10 minutes.

After 10 minutes, flip the falafel and cook for an additional 5 minutes.

Equipment Needed

Dietary

Allergens