134 Cals 6 Protein 24 Carbs 2 Fats
PREP TIME:
15 mins
COOK TIME:
30 mins
REFRIGERATE TIME:
2 hrs
TOTAL TIME:
2 hrs 45 mins
YIELD:4 SERVINGS
COURSE:Dinner, Lunch
CUISINE:Lebanese, Middle Eastern
This easy Falafel recipe is made quicker and healthier in the air fryer with canned chickpeas – no deep frying!
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
olive oil spray
Optional for serving:
hummus, sliced tomatoes, sliced cucumber, thinly sliced red onion, pita, tahini, etc
INSTRUCTIONS
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.
VIDEO
NOTES
Refrigerate for up to 4 days. Freeze uncooked balls for up to 6 months. Defrost in the refrigerator overnight before air frying.
Serving: 3falafel balls, Calories: 134kcal, Carbohydrates: 24g, Protein: 6g, Fat: 2g, Sodium: 403mg, Fiber: 4g, Sugar: 1gBlue Smart Points:1Green Smart Points:5Purple Smart Points:1
Health & Nutrition
