I’ve heard of falafel plenty of times, but I never thought about making it because it sounded too weird. I was wrong. It’s delicious! The texture is wonderful, almost crispy like a tater tot or hush puppy. These are packed with flavor, but not overwhelmingly so. I am perfectly satisfied with eating them just plain, but they’re great on pitas with veggies.
The Falafel
Soak chickpeas overnight in enough water to cover. Drain.
1 c. dried chickpeas
Place the uncooked chickpeas and all of the following in a food processor. Process until blended but not pureed.
1 c. chopped onion
2 t. dried parsley
2 t. dried cilantro
1 t. cumin
4 cloves garlic
1 t. salt
1/2 – 1 t. dried red pepper
Add baking powder and enough flour so the dough doesn’t stick to your hands. It will have a similar consistency to cookie dough. Refrigerate for at least an hour so the flavors have time to blend together.
1 t. baking powder
4-6 T. flour
Form into small balls (walnut size) or use a cookie scoop to form walnut-sized balls. Spray the falafel balls with oil and air fry for 10 minutes at 400 degrees, turning halfway through. They should be browned and crispy. Stuff into pitas with veggies and tahini sauce (recipe follows). Makes about 30 balls.
The Tahini Sauce
Whisk all together in a bowl:
1/4 c. tahini
1/4 c. water
1 clove garlic
1 T. lemon juice
Suggested veggies for serving:
tomatoes
onions
cucumbers
green peppers
Find more vegan recipes here.
Air Fryer Falafel With Tahini Sauce
Equipment
- food processor
- air fryer
Ingredients
The Falafel
- 1 cup dried chickpeas
- 1 cup chopped onion
- 2 teaspoons dried parsley
- 2 teaspoons dried cilantro
- 1 teaspoon cumin
- 4 cloves garlic
- 1 teaspoon salt
- 1/2-1 teaspoon red pepper flakes
- 1 teaspoon baking powder
- 4-6 tablespoons flour
The Tahini Sauce
- 1/4 cup tahini sesame seed paste
- 1/4 cup water
- 1 clove garlic minced
- 1 tablespoon lemon juice
Serving
- 5 pitas
- tomatoes chopped
- onions diced
- cucumbers chopped or sliced
- bell peppers chopped or sliced
Instructions
The Falafel
- Soak the chickpeas overnight in enough water to cover them. Drain.1 cup dried chickpeas
- Put the uncooked chickpeas and spices in a food processor. Process until finely chopped, but not pureed.1 cup chopped onion, 2 teaspoons dried parsley, 2 teaspoons dried cilantro, 1 teaspoon cumin, 4 cloves garlic, 1 teaspoon salt, 1/2-1 teaspoon red pepper flakes
- Add the baking powder and enough flour so the dough doesn't stick to your hands. Refrigerate for 1 hour so the flavors can develop.1 teaspoon baking powder, 4-6 tablespoons flour
- Form the dough into small balls or use a cookie scoop. Spray with oil and air fry for 10 minutes at 400 degrees, shaking halfway through. Or, bake for 20 minutes at 400 degrees.
The Tahini Sauce
- Whisk all of the sauce ingredients together in a bowl.1/4 cup tahini, 1/4 cup water, 1 clove garlic, 1 tablespoon lemon juice
- Serve the falafel stuffed inside pitas with veggies and sauce.5 pitas, tomatoes, onions, cucumbers, bell peppers