Prep time: 3hours - Cook time: 30minutes - Total time: 3 1/2 hours
Servers: 4 ppl
1 (15.5 ounces) can chickpeas
1/2 cup onion, roughly chopped
1 clove garlic, roughly chopped
1/4 cup parsley, roughly chopped
1/3 cup cilantro, roughly chopped
1/4 cup chopped scallions
1 ½ teaspoon cumin
3/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes (optional)
1 teaspoon baking powder
4 tablespoons all-purpose flour
Cooking spray or olive oil spray
For serving sliced tomatoes, sliced cucumber, and thinly sliced red onion
Rinse and drain the chickpeas on paper towels until completely dry.
Place the onions, garlic, parsley, scallions, cilantro, cumin, salt, and red pepper flakes in a food processor and blend 30-60 until incorporated.
Then add the chickpeas and pulse 2 to 3 times until just blended (make sure not to over mix just until everything is blended together).
Add in the baking powder and the flour, scrape the sides of the bowl down with a spatula, and pulse 2 to 3 times (it will look chunky and dry, if it is too wet add more flour).
Transfer to a bowl, cover with plastic wrap, and place 1 hour in the freezer or to 3 hours in the refrigerator.
Preheat the air fryer to 375F.
Form the falafel mixture into balls, if it’s too sticky add some flour to your hands and your work surface.
Spray the falafel and the air fryer with the nonstick spray. Cook 14-15 minutes, in batches until golden brown, turning halfway (don’t overcrowd the air fryer)
Serve with hummus, tzatziki, tomatoes, onions, lettuce, and pitta or on its own.