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
Video
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.
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.