Learn how to make delicious falafel in the air fryer! This is a super easy and healthy alternative to the typical deep fried falafel. They come out crisp on the outside, yet still moist on the inside. Serve as a wrap, on top of a salad, or as part of a falafel platter.
Makes 12 to 18 falafel balls
• 1 cup DRIED chickpeas (soaked overnight)
• 1/2 cup onion (coarsely chopped)
• 1 cup parsley (remove any large stems)
• 1 cup cilantro (remove any large stems)
• 1/4 to 1/2 a jalapeño or serrano pepper (use a 1/4 for a milder taste)
• 3 garlic cloves
• 1 and 1/2 tsp ground cumin
• 1/2 tsp cardamom
•1 and 1/2 tbsp sesame seeds
• salt and pepper to taste (I used 1/2 tsp salt)
• 3 tbsp flour (gluten free version, whole wheat, or all purpose)
• 1/2 tsp baking soda
• 1 cup raw cashews (soaked and drained)
• 1/2 cup water
• 3 to 4 tbsp fresh lemon juice
• 3 to 4 garlic cloves
• 2 tbsp dried dill
• salt to taste
1. The night before you make this recipe, soak the dried chickpeas in a large mixing bowl with enough water to cover plus a few inches more for 12 to 24 hours. They will grow in size and you want to make sure they will be fully covered by water.
2. Drain and rinse the chickpeas then gently wrap them in a clean kitchen towel to dry off any excess water. In a food processor add the chickpeas, onion, parsley, cilantro, jalapeño OR serrano pepper, garlic, cumin, cardamom, seasame seeds, salt and pepper.
3. Process in the food processor a few minutes until the mixture resembles coarse sand. You will need to stop a few times and scrape down the sides as you go.
4. Transfer the falafel mixture to a bowl, add the flour of choice and baking soda. Combine, then cover and refrigerate for 30 to 60 minutes. After the falafels have been refrigerated, use your hands to form your desired size of balls or patties. I placed the falafels on the air fryer rack as I went.
5. Once the falafel are formed, place in the air fryer for 15 minutes at 400 F. You will need to keep an eye on them as air fryer times may vary. You can absolutely bake these in the oven for 15 minutes at 400 F., they just won’t come out as crispy. The goal is to get the falafels golden brown and crispy on the outside yet still moist on the inside.
6. During this time you can make the Tzatziki. In a high speed blender add all the Tahini ingredients except for the dried dill and blend on high until smooth and creamy. Place in a bowl and stir in the dried dill. Taste and add more lemon juice, dill, or salt if desired. Set aside.
7. Serve as a wrap with tahini, veggies of choice, or serve as a falafel platter. Watch the video version for more suggestions.
NOTES: Don’t try to make the falafel with canned chickpeas, they come out really mushy and piece-y. Store the premade falafels in a glass container with a lid for 5 to 7 days. These are great for meal prep. Make a batch ahead of time and add them to salads, wraps, or a falafel hummus platter. You can also freeze them in the uncooked (before air frying) phase and defrost and air fry when ready. The Tahini will last 5 to 7 days in a glass container with lid stored in the fridge.
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Watch the video version here: