CRISPY AIR FRYER FALAFEL (WITH CANNED CHICKPEAS) ================================================ Description: Achieve falafel perfection without the fuss or the deep fryer! These golden-brown and delightfully crispy falafel balls are packed with fresh herbs and classic spices. By using canned chickpeas and your air fryer, you get all the authentic, herbaceous, and flavourful results in a fraction of the time, making it the perfect healthy addition to salads, bowls, or stuffed into a warm pita. Prep Time: 15 minutes Cook Time: 15 minutes Yields: Approx. 24 falafel balls (6 servings of 4 balls) --- INGREDIENTS --- - 2 (15-ounce) cans of chickpeas, rinsed, drained, and patted very dry - 1 cup fresh flat-leaf parsley, packed - 1 cup fresh cilantro, packed - ½ a medium yellow onion, roughly chopped - 3 cloves garlic, peeled - ¼ cup chickpea flour (also called gram or besan flour) - 1 tablespoon fresh lemon juice - 1 teaspoon baking powder - 1 teaspoon ground cumin - 1 teaspoon ground coriander - ½ teaspoon salt - ¼ teaspoon black pepper - Pinch of cayenne pepper (optional) - Avocado oil spray or other high-heat cooking spray --- INSTRUCTIONS --- 1. Dry the Chickpeas: This is the most crucial step! After rinsing and draining the chickpeas, spread them on a clean kitchen towel or paper towels and gently pat them until they are as dry as you can possibly get them. Let them air dry for a few minutes if you have the time. 2. Process Aromatics First: In the bowl of a food processor, add the packed parsley, cilantro, chopped onion, and garlic. Pulse several times until the herbs and aromatics are very finely chopped. 3. Add Chickpeas & Spices: Add the thoroughly dried chickpeas, cumin, coriander, salt, pepper, cayenne (if using), and lemon juice to the food processor. Pulse the mixture in short bursts, scraping down the sides as needed, until the chickpeas are broken down and the mixture resembles a coarse, crumbly meal. Do not over-process into a paste! A bit of texture is what we're after. 4. Bind and Chill: Transfer the mixture to a medium bowl. Sprinkle the chickpea flour and baking powder over the top and mix with a spatula until just combined. Cover the bowl and refrigerate for at least 30 minutes, or up to an hour. This step is vital for the mixture to firm up and become easy to handle. 5. Shape the Falafel: Preheat your air fryer to 375°F (190°C). Using a tablespoon or a small cookie scoop, portion out the chilled mixture and roll it between your palms to form small balls, about 1 to 1.5 inches in diameter. 6. Air Fry to Perfection: Place the falafel balls in the air fryer basket in a single layer, ensuring they aren't touching. Lightly spray the tops with a thin coating of oil spray. Air fry for 15-18 minutes, flipping the balls over halfway through the cooking time, until they are golden-brown, crispy, and cooked through. Cook in batches if necessary to avoid overcrowding. 7. Serve Immediately: Falafel are best enjoyed hot and fresh. Serve them tucked inside a pita, on a salad, or as part of a mezze platter with hummus and tahini sauce. --- CHEF'S NOTES --- The Secret to Crispy: I cannot stress this enough, my dear: the chickpeas must be bone dry. Any excess moisture is the enemy of a crispy falafel and will result in a mushy centre. A Touch of Oil: While this is an "oil-free" recipe in spirit, a very light spritz of cooking spray is our little cheat for achieving that beautiful, golden-brown, crispy exterior that mimics deep frying. The minimal amount of oil helps the Maillard reaction along, which is responsible for browning and flavour development. It's a tiny addition for a massive textural payoff. Don't Go Green-Crazy: While we want a lot of herbs, make sure to use just the leaves and tender stems of the parsley and cilantro. Thick, woody stems can make the falafel bitter. Make-Ahead: You can prepare the falafel mixture and store it in an airtight container in the refrigerator for up to 2 days before shaping and air frying. Assumptions: This is a whole-food, plant-based recipe. The nutritional analysis is based on using canned chickpeas and includes the negligible amount of oil from a brief spray. Daily values are based on a 2,000-calorie diet.