Description
Crispy and flavorful vegan falafel patties made easily in an air fryer using soaked chickpeas, fresh herbs, and spices for a healthier alternative to deep-fried versions.
Ingredients
- 1 cup dried chickpeas, soaked in water for 24 hours and drained
- 1/2 cup fresh parsley, roughly chopped
- 1/2 cup fresh cilantro, roughly chopped
- 1 small shallot, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- Olive oil for brushing
Instructions
- Pat the soaked chickpeas completely dry. This is a critical step for achieving the right texture.
- Place the chickpeas, parsley, cilantro, shallot, garlic, cumin, coriander, and salt into a food processor. Pulse until the mixture is finely ground and holds together when pressed, but ensure it is not a smooth paste.
- Transfer the mixture to a bowl, stir in the baking powder, and refrigerate for 30 minutes to help the patties hold their shape.
- Form the mixture into small, slightly flattened discs, about 1.5 inches in diameter.
- Lightly grease the air fryer basket. Arrange the falafel in a single layer, making sure they do not touch.
- Brush the tops generously with olive oil. Air fry at 375°F (190°C) for 15 minutes, flipping them halfway through and brushing with more oil, until they are golden brown and crisp.
Notes
- Soak chickpeas for 24 hours in advance and drain well before use.
- Do not over-process the mixture to avoid a paste-like consistency; it should hold together when pressed.
- Refrigerating the mixture helps the falafel patties maintain their shape during cooking.
- Work in batches if needed to avoid overcrowding the air fryer basket.
- Serve with tahini sauce, pita bread, or in salads for a complete meal.