Falafel are a popular street food in the Middle East. The crispy fried chickpea fritters are crunchy on the outside, tender on the inside and full of flavor from cilantro, mint, coriander and nutty sesame seeds. They’re gluten free on top of it all. Parsley can be added or used instead of mint.
PREP: 10 MIN. + CHILLING
COOK: 15 MIN./BATCH
MAKES: 16 PIECES
- 1 cup dried garbanzo beans
- ½ tsp. baking soda
- 1 cup fresh cilantro leaves
- ½ cup fresh mint leaves
- 5 garlic cloves
- 1 tsp. salt
- ½ tsp. pepper, optional
- 1 tsp. ground coriander
- 1 tsp. chili powder
- 1 tsp. sesame seeds
- 1 tsp. baking powder
- Cooking spray
1. In a large bowl, cover beans with water. Stir in baking soda. Cover and let stand overnight. Drain beans; rinse and pat dry.
2. In a food processor, pulse cilantro and mint until finely chopped. Add beans, garlic, salt, pepper if desired, coriander and chili powder. Pulse until blended and texture of coarse meal. Transfer to a large bowl. Cover and refrigerate at least 1 hour.
3. Preheat air fryer to 375°. Stir in sesame seeds and baking powder. Shape into sixteen 2-in. balls. Arrange 8 balls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 12-15 minutes, turning occasionally.
4 pieces: 144 cal., 4g fat (0 sat. fat), 0 chol., 762mg sod., 33g carb. (1g sugars, 16g fiber), 9g pro.
AIR-FRYING TIP
If your falafel fell apart in the air fryer, it could be because the mixture wasn’t pulsed long enough in the food processor and the pieces were too large to bind together. Make sure you blend until the mixture is the texture of coarse meal.
