Air fryer recipe · Starters
Crispy Herb Falafel
Bright green-flecked falafel with a craggy crust and a soft, herby center.
- 26 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 125kcal
- 5.4 gprotein
- 16.3 gcarbs
- 4.9 gfat
- 5.5 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Dried chickpeas, soaked1.5 cups
- Fresh parsley1 cup packed
- Fresh cilantro0.5 cup packed
- Garlic cloves3
- Ground cumin1.5 tsp
- Baking soda0.5 tsp
Method
Use soaked, not cooked
Soak the dried chickpeas overnight but never boil them, as cooked beans turn falafel to mush. They should be tender enough to crush but still raw inside. Drain them very well before blending.
Pulse, don't puree
Pulse the soaked chickpeas with parsley, cilantro, garlic, and cumin until you reach a coarse, sandy texture that holds when pinched. Over-blending makes a paste that fries dense. Scrape the bowl and pulse in short bursts.
Rest and season
Fold in the baking soda and a generous pinch of salt, then chill the mix for twenty minutes. The baking soda lightens the interior while resting helps it bind. Cold dough shapes far more cleanly.
Form the patties
Scoop and press the mixture into small flattened balls, packing firmly so they don't fall apart. Mist both sides with oil for a golden shell. Flat discs cook through faster than round balls.
Air-fry to golden
Lay the falafel in a single layer and cook at 190C for 14 minutes, flipping halfway. The crust should turn deep brown and crackly while the inside stays tender and green. Serve hot with tahini sauce.
