Ingredients
Scale
- 1 can chickpeas, rinsed & drained
- 1/4 cup chopped onion
- 3 cloves garlic
- 1/3 cup each: parsley, cilantro, scallions
- 1 tsp cumin
- 1/2 tsp salt
- Pinch red pepper flakes
- 1 tsp baking powder
- 4 tbsp flour + extra for dusting
- Olive oil spray
- (Optional for serving: hummus, pita, veggies, tahini)
Instructions
- Pat chickpeas dry.
- Pulse onion, garlic, herbs, spices in a food processor. Add chickpeas, pulse a few times until combined (not mushy).
- Mix in baking powder, flour. Refrigerate for 2-3 hours.
- Form balls with floured hands. Preheat air fryer to 350°F.
- Spray falafel with oil, air fry for 14 minutes, flipping halfway, until golden brown.
Notes
- Refrigerate leftover falafel for up to 4 days, or freeze uncooked balls for 6 months (thaw overnight before air frying).
- Serve with hummus, pita bread, veggies, and tahini (optional).
- Prep Time: 15
- Cook Time: 30
- Category: Dinner, Lunch
- Cuisine: Lebanese, Middle Eastern
Nutrition
- Serving Size: 3
- Calories: 134 kcal
- Sugar: 1
- Sodium: 403 mg
- Fat: 2 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 6 g