Prep Time::15 mins
Cook Time::15 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 30 mins
Servings::6
Yield::12 falafel
Ingredients
1 (15.5 ounce) can chickpeas, rinsed and drained
1 small yellow onion, quartered
3 cloves garlic, minced
⅓ cup roughly chopped parsley
⅓ cup chopped scallions
⅓ cup roughly chopped cilantro
1 teaspoon ground cumin
½ teaspoon kosher salt
⅛ teaspoon crushed red pepper flakes
4 tablespoons all-purpose flour
1 teaspoon baking powder
olive oil cooking spray
Directions
Dry chickpeas on paper towels. Place onions and garlic in the bowl of a food processor fitted with a steel blade. Add parsley, scallions, cilantro, cumin, salt, and red pepper flakes. Process until blended, 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed. Sprinkle in flour and baking powder, scrape the sides of the bowl down with a spatula, and pulse 2 to 3 times.
Transfer to a bowl and refrigerate, covered, 2 to 3 hours.
Form the falafel mixture into 12 balls; if mixture is too sticky add some flour to your hands and your work surface.
Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray falafel with cooking spray.
Cook in the preheated air fryer until golden brown, about 14 minutes, turning halfway through.