Prep Time::30 mins
Cook Time::35 mins
Additional Time::30 mins
Total Time:: 1 hr 35 mins
Servings::4
Yield::20 falafel
Ingredients
1 (15.5 ounce) can chickpeas, drained
1 small yellow onion, roughly chopped
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
2 tablespoons almond flour
3 cloves garlic
2 teaspoons ground cumin
1 teaspoon cayenne pepper
½ teaspoon baking powder
½ teaspoon coarse salt
½ teaspoon ground black pepper
¼ teaspoon baking soda
1 pinch ground nutmeg
sesame oil cooking spray
Directions
Pour chickpeas into the basket of a large air fryer. Cook at 220 degrees F (104 degrees C) until mostly dry, about 15 minutes. Check after 10 minutes of cooking; all liquid should be evaporated and chickpeas should still be squishy, not toasted or hardened. Turn air fryer off.
Transfer chickpeas to a food processor. Add onion, cilantro, parsley, almond flour, garlic, cumin, cayenne, baking powder, salt, pepper, baking soda, and nutmeg. Process on medium-high speed until a chunky paste forms.
Refrigerate mixture to let flavors develop and to enable more drying, at least 30 minutes, or up to 1 hour.
Form mixture into 1 1/4-inch balls. Place in the air fryer basket and spray with sesame oil spray; be careful, falafel will be delicate.
Set the air fryer to 320 degrees F (160 degrees C) and cook for 10 minutes. Coat with more sesame oil if desired, increase temperature to 350 degrees F (175 degrees C), and cook until outsides are toasted, about 10 more minutes.
Cook's Note:
This will work with almost any spices and herbs you have on hand-for more flavor, substitute oregano or basil for parsley. Use curry powder, taco seasoning, or seasoned salt if you don't have cumin and cayenne. Or use Sriracha for cayenne.