INGREDIENTS
- 1 (15.5 ounce) can chickpeas, rinsed and drained
- 1 small yellow onion, quartered
- 3 cloves garlic, roughly chopped
- 1/3 cup roughly chopped parsley
- 1/3 cup roughly chopped cilantro
- 1/3 cup chopped scallions
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon baking powder
- 4 tablespoons all purpose flour, plus more for dusting (I used gf)
- Olive Oil Spray
- Dry the chickpeas on paper towels.
- Place the onions and garlic in the bowl of a food processor fitted with a steel blade. Add the parsley, scallions, cilantro, cumin, salt, and red pepper flakes.
- Process until blended 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed.
- Sprinkle in the baking powder and the flour, scape the sides of the bowl down with a spatula and pulse 2 to 3 times.
- Transfer to a bowl and refrigerate, covered, 2 to 3 hours.
- Form the falafel mixture into 12 balls, if it’s too sticky add some flour to your hands and your work surface.
- Preheat the air fryer 350F.
- Spray the falafel with oil. Cook 14 minutes, in batches until golden brown, turning halfway.
These guys were awsome and I served it with Quinoa Tabbouleh and Tzaziki sauce.
Recipe was found at www.skinnytaste.com/air-fryer/falafel