These Crispy Falafels are probably the best thing ever to happen to chickpeas! Falafels see a classic Middle Eastern food, with a history in many Arabian countries as well as ancient Israel. Dried chickpeas are soaked, blended with fresh herbs and spices, and typically fried to achieve a beautifully crisp exterior. In this recipe, I air fried them and they turned out perfect! Crispy golden brown outside with a pillowy soft interior, layered with flavorful goodness. I love stuffing homemade pita bread with fresh falafels and a smothering of baba ghanoush, but the options are endless!
Crispy Vegan Falafel
- 8 oz dried chickpeas, soaked
- 1/2 medium red onion, chopped
- 1 cup of fresh cilantro
- 1 cup of fresh parsley
- 1 tbsp garlic, minced
- 2 tsp salt
- 1/2 tbsp cumin
- 1 tbsp ground coriander
- 1/2 tsp ground cardamom
- 1/2 tsp black pepper
- 1/2 tsp baking soda
Add chickpeas, onion, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and the baking powder to a bowl of a food processor. Pulse the mixture until very finely minced, but not pureed, scraping the bowl down as necessary. Transfer the falafel mix to a bowl and cover. Refrigerate for at least 30 minutes to help the balls hold together when cooking. Meanwhile, preheat your air fryer to 375 degrees. Use cookie scoop to scoop out 1 1/2 tablespoons of the falafel mix then gently shape it into a ball and place onto a clean plate. Lightly brush the falafels with olive oil and place into the air fryer, setting the timer for 15 minutes. Cook the falafels and flip them after about 10 minutes. They should be crispy and slightly brown on the outside. Serve hot on its own or assemble the falafels with pita bread, baba ghanoush, or veggies. Enjoy!!
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