The Secret to Restaurant Style Air Fryer Falafel | Kathy's Vegan Kitchen

Soak dried chickpeas in water overnight, ensuring they are covered.

Rinse soaked chickpeas in the sink.

Place rinsed chickpeas into a food processor and pulse until crumbly, being careful not to overprocess.

Remove about half of the chickpeas from the food processor.

Add 5 chopped cloves of garlic, 1/4 cup cilantro, 1/4 cup parsley, 1/2 cup red onion, 1/2 cup white onion, 1 teaspoon cayenne red pepper, 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoon black pepper, 1-2 tablespoons chickpea flour, 2 tablespoons tahini, and 2 tablespoons lemon juice to the food processor.

Pulse again to combine all ingredients.

Combine the processed mixture with the remaining chickpeas in the bowl, scraping down the sides to ensure everything is mixed well.

Refrigerate the falafel mixture for 1 hour, covered with plastic wrap, to help the ingredients meld together.

Prepare tahini dressing by adding 5 tablespoons water, 1 tablespoon apple cider vinegar, 1 clove garlic, 1 tablespoon maple syrup, juice of half a lemon, a pinch of salt, a pinch of pepper, and a tiny bit of cayenne pepper into a blender.

Add 1/4 cup tahini last to avoid it sticking to the bottom of the blender and blend until smooth, adding 2 more tablespoons of water if needed to thin it out.

Pour tahini dressing into a separate container and refrigerate until ready to serve.

After 1 hour, form the falafel mixture into balls or patties using hands or a burger press.

Preheat air fryer to 350°F and cook falafel for 15 minutes, flipping halfway through.

Alternatively, bake falafel in the oven at 400°F for 30 minutes, flipping halfway through.

Prepare the sandwich by spreading a thin layer of Cedars no oil hummus on lavash bread.

Add arugula, tomatoes, and red onion to the sandwich, adjusting ingredients to personal preference.

Equipment Needed

Dietary

Allergens