Air Fryer Falafel with Soaked Chickpeas
Homemade air fryer falafel made with soaked chickpeas, parsley and besan. Freeze the shaped patties before air frying so they hold together while cooking.
Servings: 5
Equipment
- Airfryer
- pastry brush
- Cling film
- bowl
- Parchment paper with holes
- Ice-cream scoop
- Food processor
Ingredients
- 1 cup chickpeas soak for 12-24 hours; yields about 3 cups soaked chickpeas
- 1 ½ cup parsley
- ¼ cup chickpea flour besan
- ⅛ teaspoon baking soda
- ½ tablespoon salt or to taste
- 3 garlic cloves
- 1 piece ginger
- 1 tbsp. Moroccan seasoning
- 2-3 tablespoon oil for brushing the falafel
Instructions
- Add the soaked chickpeas, parsley, chickpea flour, baking soda, salt, garlic, ginger and Moroccan seasoning to a food processor. Keep the oil aside for brushing.1 cup chickpeas, 1 ½ cup parsley, ¼ cup chickpea flour, ⅛ tsp baking soda, ½ tbsp salt, 3 garlic cloves, 1 piece ginger, 1 tbsp. Moroccan seasoning
- Pulse until combined but still slightly coarse. Scoop equal portions and shape them into patties; an ice-cream scoop helps keep the size consistent.
- Brush the patties lightly with oil and freeze for 3-4 hours or overnight.
- Preheat the air fryer for 5 minutes at 180°C/355°F. Arrange the frozen patties on perforated parchment in the basket.
- Air fry at 180°C/355°F for 16-18 minutes, flipping and lightly brushing with oil during cooking.For the oven, bake in a preheated oven at 180°C/355°F for 23-25 minutes, brushing with oil and flipping during cooking.
- Serve warm with salad, pickled vegetables, pita bread and hummus.