Air Fryer Falafel

Recipe adapted from Micah Siva.

Ingredients:

Falafel:

• 1 c. dried chickpeas
• 3 c. water
• 6 TBSP olive oil, divided
• 1 shallot, peeled and quartered
• 4 garlic cloves
• 2 TBSP sesame seeds
• 1 tsp. lemon zest
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. salt
• 1/4 tsp. red chili flakes
• 1/4 tsp. baking powder
• 1 c. cilantro, roughly chopped
• 1 c. parsley, roughly chopped

Tzatziki Sauce:

• 1 mini cucumber, shredded and water squeezed out
• 1 c. 2% Greek plain yogurt
• 1 small garlic clove, grated
• 1/2 lemon, juiced
• 1 1/2 tsp. olive oil
• 1/4 tsp. salt

Directions:

1. Soak Chickpeas: In a bowl add the chickpeas and water to soak for at least 10 hours or overnight.
2. Tzatziki: Place the shredded cucumber in a towel and squeeze the liquid out; then in a small bowl, combine all ingredients. Refrigerate until ready to eat.
3. Prepare Baking Sheet: Brush 2 TBSP olive oil on baking sheet.
4. Falafel Mixture: In a food processor combine soaked and drained chickpeas through parsley and pulse to combine, stopping to scrape the sides, and continue pulsing until you reach a sandy texture that can hold together in a ball.
5. Shape Falafel: Using a TBSP to scoop the mixture into 2 TBSP mounds and shape them into balls using your hands (wet your hands if mixture is sticking to your hands). Place each mound on the baking sheet. Repeat. Brush falafel with remaining 4 TBSP of olive oil. Refrigerate until ready to air fry/bake.
6. Option 1 Air Fryer: Heat to 375F. Working in batches, add the falafel to air fryer and cook 12-15 minutes, until crispy.
7. Option 2 Bake: Preheat oven to 400F. Add baking sheet to preheated oven and bake falafel for 25 minutes, flipping halfway through, until browned.

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Air Fryer Falafel

Recipe by RC

Ingredients

• Falafel:

• 1 c. dried chickpeas

• 3 c. water

• 6 TBSP olive oil, divided

• 1 shallot, peeled and quartered

• 4 garlic cloves

• 2 TBSP sesame seeds

• 1 tsp. lemon zest

• 1 tsp. ground cumin

• 1 tsp. ground coriander

• 1/2 tsp. salt

• 1/4 tsp. red chili flakes

• 1/4 tsp. baking powder

• 1 c. cilantro, roughly chopped

• 1 c. parsley, roughly chopped

• Tzatziki Sauce:

• 1 mini cucumber, shredded and water squeezed out

• 1 c. 2% Greek plain yogurt

• 1 small garlic clove, grated

• 1/2 lemon, juiced

• 1 1/2 tsp. olive oil

• 1/4 tsp. salt

Directions

• Soak Chickpeas: In a bowl add the chickpeas and water to soak for at least 10 hours or overnight.
• Tzatziki: Place the shredded cucumber in a towel and squeeze the liquid out; then in a small bowl, combine all ingredients. Refrigerate until ready to eat.
• Prepare Baking Sheet: Brush 2 TBSP olive oil on baking sheet.
• Falafel Mixture: In a food processor combine soaked and drained chickpeas through parsley and pulse to combine, stopping to scrape the sides, and continue pulsing until you reach a sandy texture that can hold together in a ball.
• Shape Falafel: Using a TBSP to scoop the mixture into 2 TBSP mounds and shape them into balls using your hands (wet your hands if mixture is sticking to your hands). Place each mound on the baking sheet. Repeat. Brush falafel with remaining 4 TBSP of olive oil. Refrigerate until ready to air fry/bake.
• Option 1 Air Fryer: Heat to 375F. Working in batches, add the falafel to air fryer and cook 12-15 minutes, until crispy.
• Option 2 Bake: Preheat oven to 400F. Add baking sheet to preheated oven and bake falafel for 25 minutes, flipping halfway through, until browned.