Description
Enjoy a healthier version of traditional falafel with this oil-free falafel recipe. Made with an air fryer, these crispy, golden falafel are perfect for salads, wraps, or snacks. Enjoy the delightful crunch without the extra calories!
Ingredients
- 1 cup dried chickpeas (garbanzo beans), soaked for 8+ hours
- ½ cup fresh parsley, roughly chopped
- ½ cup fresh cilantro, roughly chopped
- 6 to 7 fresh mint leaves
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ground flaxseed (or flaxseed meal)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp coconut aminos (or regular aminos)
- Pinch of cayenne pepper (optional, for heat)
- Salt to taste
Instructions
-
Soak the Chickpeas:
- Soak dried chickpeas in a large bowl with water for at least 8 hours or overnight. Drain and rinse the chickpeas.
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Prepare the Mixture:
- Combine the soaked chickpeas, parsley, cilantro, mint, onion, garlic, ground flaxseed, cumin, coriander, coconut aminos, cayenne pepper (optional), and salt in a food processor.
- Pulse until the mixture forms a coarse meal that holds together when pressed (but not too mushy).
-
Form the Falafel:
- Using a spoon or ice cream scooper (about ⅛ cup size), shape the mixture into small balls or patties.
-
Cook the Falafel:
- Air Fryer Method: Preheat the air fryer to 400°F (200°C). Place falafel balls in the basket, ensuring they don’t touch. Cook for 10-12 minutes until golden brown.
- Oven Method: Preheat the oven to 425°F (220°C). Place falafel on a parchment-lined baking sheet and bake for 25 minutes or until golden brown.
-
Serve:
- Garnish with fresh parsley and serve warm with your favorite dipping sauce, such as hummus or tahini.
Notes
- Adjust cayenne pepper to your spice preference.
- Substitute mint with dill or basil for a different flavor.
- Add finely chopped vegetables like bell peppers or zucchini for extra texture and nutrition.
