Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until a coarse mixture forms.
- Transfer the mixture to a bowl and refrigerate for 30 minutes.
- Preheat the air fryer to 375°F (190°C).
- Form the chickpea mixture into small balls or patties.
- Brush or spray the falafel with olive oil.
- Place the falafel in the air fryer basket in a single layer, ensuring they are not touching.
- Air fry for 12-15 minutes, flipping halfway through, until golden brown and crispy.
- Serve warm with tahini sauce or your choice of dip.
Notes
- For extra flavor, add spices like paprika or cayenne pepper.
- Serve with pita bread and fresh vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 falafel
- Calories: 50
- Sugar: 1g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg