Crunchy on the outside yet tender inside, this air fryer falafel is the culinary equivalent of a cozy sweater on a chilly day. It’s like finding that perfect pair of socks in the back of your drawer, just waiting to surprise you with their warmth. And hey, have you noticed how air fryers are like the new Instant Pots? Everyone’s talking about them!
Steps
- Soak Chickpeas: Begin by placing dried chickpeas in a large bowl and covering them with water, ensuring they remain submerged by at least three inches. Allow them to soak for 18-24 hours. Once soaked, drain the chickpeas and pat them dry with a paper towel.
- Prepare Falafel Mixture: In a food processor, combine the soaked chickpeas with garlic, onion, parsley, cilantro, coriander, cumin, salt, and pepper. Pulse the mixture for 20 seconds, scrape down the sides, and repeat until it forms a coarse meal without becoming mushy. Refrigerate this mixture for 45-60 minutes.
- Shape Falafel: Use an ice-cream scooper to portion the mixture, shaping it into balls or patties, as preferred. If the mixture sticks, lightly spray the scooper with olive oil. Continue shaping until all the mixture is used.
- Cook in Air Fryer: Preheat your air fryer to 375ºF (190ºC). Spray the air fryer basket and falafel balls with cooking spray. Cook the falafel for 15 minutes, flipping them at the 10-minute mark, until they are crispy and lightly browned.
- Serve and Enjoy: Serve the falafel hot as desired, such as in pita bread with tahini sauce and fresh vegetables, or on its own with your favorite dips. Enjoy the healthier, air-fried version of this classic dish!
Ingredients
- 2 cups (400 g) dried chickpeas
- 5 garlic cloves, chopped
- 1 small onion, chopped
- 1 cup parsley leaves, chopped
- ½ cup cilantro leaves, chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1½ teaspoons sea salt
- 1 teaspoon black pepper
- Red pepper flakes or cayenne pepper, to taste
- 1 teaspoon baking powder (optional)
- Cooking spray
FAQ
- Can I use canned chickpeas for this falafel recipe?
- No, it’s important to use dried chickpeas for this recipe. Canned chickpeas will result in a mushy texture and may cause the falafel to fall apart during cooking.
- How can I make sure my falafel holds together during cooking?
- Chill the falafel mixture in the refrigerator for 45-60 minutes before shaping and cooking. This step helps the mixture to firm up. If the mixture seems too wet, you can add 2 tablespoons of chickpea flour or cornstarch.
- Can I freeze the falafel dough or cooked falafel balls?
- Yes, you can freeze the uncooked falafel mixture or shaped falafel balls for up to a month. To freeze, place the falafel on a flat surface until partially frozen, then transfer to a freezer-safe container. You can also freeze cooked falafel, though they may lose some crispness.
- What is the best way to reheat falafel to maintain its crispiness?
- To reheat falafels and keep them crispy, use an oven or an air fryer set to 375°F (190°C) until they are warmed through. This method helps retain their crispy texture better than a microwave.
- Can I bake falafel instead of using an air fryer?
- Yes, you can bake falafel by shaping them into patties and cooking them in a preheated oven at 375°F (190°C) for 25-30 minutes, flipping halfway through. It’s recommended to spray them with oil before baking and after flipping to achieve a crispy texture.
Tips
- Soaking Chickpeas Properly: Ensure you use dried chickpeas, not canned, and soak them for 18-24 hours. This long soak allows them to absorb enough water, doubling in size, and helps achieve the right texture for your falafel.
- Chilling the Mixture: After processing the falafel mixture, let it chill in the fridge for 45-60 minutes. This helps the starches soak, ensuring the falafel holds together well during cooking.
- Avoiding Sticky Mixture: If the falafel mixture is sticking to your scoop or hands, lightly spray them with olive oil. This makes shaping the falafel easier and helps them maintain their form.
- Crispier Falafel: For a slightly lighter and airier texture, consider adding a pinch of baking powder to the falafel mixture just before frying. This can help achieve a desirable crispiness without deep frying.
Equipment
- Air Fryer – Essential for the air frying method described.
- Food Processor – Required for processing the chickpeas and other ingredients into a coarse meal.
- Ice Cream Scoop – Useful for portioning and shaping the falafel mixture into balls or patties.
- Cooking Spray – To prevent sticking and help achieve a crispy texture.
