Easy Falafel Recipe (Air Fryer or Oven)

• servings: 12 servings

Ingredients

1 can chickpeas (15.5 oz, rinsed, drained and dried on paper towels)

1 onion, quartered (large)

4 garlic cloves

2/3 cup chopped fresh parsley

1/3 cup chopped fresh cilantro

1/2 cup all-purpopse flour (or chickpea flour or almond flour)

2 tsp baking powder

2 tsp cumin (ground)

1 tsp salt

1 tsp coriander (ground)

1 tsp ground black pepper

olive oil spray

1/4 tsp red pepper flakes

Directions

Place onion and garlic in a bowl of a food processor and pulse a few times until roughly chopped.

Add chopped parsley, chopped cilantro and spices. Pulse until combined.

Add canned chickpeas (rinsed, drained and dried on paper towels) and pulse 2-3 times. Don't overprocess! The chickpeas should be roughly chopped, not pureed.

Finally, add the flour and pulse 2-3 times more until just combined. If you prefer, you can empty the mixture into a bowl and fold in the flour with a rubber spatula.

Transfer the mixture into a bowl, cover with plastic wrap (or a lid) and refrigerate for 2 hours (or longer) or freeze for 25 minutes.

Add baking powder and fold it in with a rubber spatula or a spoon - this addition will make the falafel fluffy inside.

Using a 2-tablespoon cookie scoop or a spoon, divide the "dough" into 12 balls, then roll into uniform balls using your fingers. I like my falafel balls slightly flattened into discs for more crispiness but you can keep them as balls - the choice is yours!

Spray the basket of an air fryer with olive oil spray, then place the falafel inside spaced apart. Spray with more olive oil spray.

Air fry for 15 minutes at 350 degrees Fahrenheit, flipping once after 8 minutes.

Nutrition

• Serving Size: 1 ball
• Calories: 62 kcal
• Total Fat: 1 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.5 g
• Sodium: 50 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 3 g