No ratings yet

Ingredients

  • 200 g chickpeas, raw
  • 100 g onion
  • 2 cloves garlic
  • 1 handful fresh parsley and/or mint, coriander
  • 1 tbsp cumin powder to taste
  • 1 tbsp salt
  • 1 tsp baking powder
  • 1 tbsp sesame seeds
  • 4 spray extra virgin olive oil

Instructions

  • Soak the chickpeas overnight with some baking soda to soften them. Soak for 24 hours and then drain well.
  • In a food processor, add in the soaked and drained chickpeas, garlic cloves, the onion, salt, and mix of spices. Pulse until a coarse texture (should be finer than in my video)
  • Chill the mixture in the fridge for about an hour, it will be easier to shape the mixture into patties and for the, to hold together well. 
  • Stir 1 tsp baking powder to make the falafels fluffy.
  • Scoop about a golf ball-sized amount and form it into a patty.
  • Airfry the falafel with a spray of oil at 200C for 20min or until they are golden brown with a nice crispy layer (I actually should have airfried them longer so that they are browner) . Half way through, flip the patties and add another spray (or brush) of oil.
  • Serve immediately in a salad bowl and a tatziki dip.

Notes

It is important not to use canned or cooked chickpeas as texture will be mushy.
Macros per serving (7 pieces): 385 kcal | 65g C, 20g P, 6g F
Macros per falafel: 55 kcal | 9g C, 3g P, 1g F
Alternatively you can serve falafels as part of a mezze platter with some dips (hummus, baba ganoush, tatziki..) ,or in a pita sandwich.
You can sprinkle some sesame seeds on top of the falafels before airfrying them for decoration.
Calories: 385kcal