Air fryer recipe · Mains
Crisp Falafel Platter
Herb-flecked chickpea patties with a crisp golden shell and a soft middle, served as a platter. The air fryer crisps them with only a little oil.
- 25 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 155kcal
- 4.7 gprotein
- 16.3 gcarbs
- 8.6 gfat
- 4.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chickpeas250 g, soaked overnight
- onion1 small
- garlic4 cloves
- coriander1 cup, fresh
- cumin1.5 tsp
- flour2 tbsp
- olive oil2 tbsp
Method
Blitz the base
Pulse the soaked, drained chickpeas with the onion, garlic, coriander, cumin, salt and pepper into a coarse mixture. Use soaked raw chickpeas, not tinned ones, since tinned chickpeas are too wet and turn the falafel pasty.
Bind and rest
Stir in the flour, then chill the mixture for twenty minutes so it firms up. Resting lets the flour absorb moisture and bind the mix, which means the patties hold their shape and do not crumble when pressed.
Shape and oil
Shape the mix into small flat patties, about sixteen, and brush both sides lightly with olive oil. Flat patties cook through faster than balls, and the thin coat of oil browns the surface into an even, crisp crust.
Air fry
Air fry at 190°C for 15 min, turning once so both sides colour. They are ready when deep golden and crisp on the outside and cooked through and soft within, with no raw, floury taste in the centre.
