Falafels are such a versatile food. They go great with salads, in wraps or as a starter with this delicious lemon& avocado tahini dressing. With the perfect mix of chick peas, fresh herbs and spices, these falafels are simple to make and they come out of the air fryer light and crispy. Chick peas are not only versatile, but they are a very nutritious food. They are high in vitamins, minerals, fibre and protein, and gluten free. Give this recipe a go and see for yourself just how delicious they are.
Course Appetizer, Dinner, entree, Lunch, Main Course, starters
Cuisine Middle Eastern
Servings 24falafels
Equipment
Food Processor
Ingredients
1 3/4cupdried chick peaspre-soaked overnight
2tbspchickpea flour
1cupfresh continental parsley
1/2cupfresh coriander
6clovesgarlic
2tspground coriander
2tspground cumin
1tspsmoked paprika
1 1/2tspCeltic sea salt
1tspblack pepper
1/2tspbaking powder
Avocado spray oil
Instructions
Soak dried chickpeas in filtered water overnight. Approx 18 - 24 hours before using.
Place all ingredients into a large food processor. Process everything for about 15 seconds then use a spatula to scrape down the edges. repeat this step a few times until ingredients are well combined but not too mushy.
Refrigerate combined ingredients for about 1 hour
Using your hands, shape the mixture into 3cm balls.
Place the balls in the air fryer basket, slightly separated. Spray with avocado oil and cook at 200 degrees Celsius for approximately 10 min or until lightly browned - turning mid way.
Note: try not to overcook as they will become too dry.
Notes
Note: Cover well with water at least 7cm above the chickpeas as they will double to triple in size. **DO NOT USE CANNED CHICKPEAS FOR THIS RECIPE...it won't work.**Note: Mix up the flavours...add different herbs and spices, perhaps a bit of chilli or curry powder and create your own falafel recipe that suits your tastes. Just be sure to use dried chick peas that have been soaked overnight and not tinned ones.