Air fryer recipe · Starters
Crispy Chickpea Falafel
Herb-flecked chickpea fritters with a craggy crust and a soft green middle.
- 30 minTotal time
- 190°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 150kcal
- 7.0 gprotein
- 20.4 gcarbs
- 5.4 gfat
- 6.1 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Soaked dried chickpeas1 cup
- Fresh coriander and parsley1 cup
- Garlic and onion4 cloves + 1
- Cumin and coriander powder1 tsp each
- Gram flour2 tbsp
- Baking soda1/4 tsp
Method
Soak, don't boil
Use chickpeas soaked overnight but kept raw, never canned or boiled, or the mix turns to mush. The raw grit is what gives falafel its signature crumbly bite.
Pulse coarse
Blitz the chickpeas with herbs, garlic, onion and spices to a coarse, sandy texture that just holds together. Stop before it becomes a smooth paste so the inside stays light.
Bind and rest
Stir in the gram flour and baking soda, then chill the mixture for 15 minutes to firm up. Shape into small flat patties so they cook through without a doughy centre.
Shape and spray
Press the mix into compact discs and mist both sides with oil for an even golden crust. A light spray is enough; too much makes them greasy.
Air-fry to crisp
Arrange the patties in a single layer and air-fry at 190C for 14 minutes, flipping once, until deeply golden and crusty. Serve warm with tahini or a mint-yogurt dip.
