Air fryer recipe · Mains
Falafel Platter
Crisp chickpea falafel patties cooked dry.
- 18 minTotal time
- 180°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 165kcal
- 6.8 gprotein
- 22.2 gcarbs
- 6.1 gfat
- 5.7 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chickpeas250 g
- onion1 small
- garlic3 cloves
- parsley4 tbsp
- cumin powder1 tsp
- gram flour2 tbsp
Method
Soak
Soak the dried chickpeas overnight in plenty of water, then drain them well. Use soaked raw chickpeas, never tinned or boiled ones, as cooked chickpeas hold too much water and make the mix turn mushy.
Blend
Pulse the chickpeas, onion, garlic, parsley and cumin to a coarse, grainy mixture, not a smooth paste. Stir in the gram flour and salt, which bind everything so the patties hold together while cooking.
Shape
Press the mixture into small flat patties and firm each one between your palms. Packing them tightly stops them crumbling apart in the basket, and a flatter shape lets the heat reach the centre evenly.
Brush
Brush both sides of each patty with a little oil. This thin film helps the outside dry into a crisp, even golden crust instead of staying dry and powdery where the hot air hits it.
Air fry
Cook at 180°C for 18 min, turning once halfway so both sides colour evenly. They are ready when deep golden and crisp on the outside while staying soft within. Serve them hot for the best crunch.
