Air fryer vegan falafel
These falafel in air fryer are super crispy outside and soft and fluffy inside. Really the perfect snack or toss into a salad. Very low calorie and healthy.
Servings 28
Calories 32kcal
Equipment
Ingredients
- 1 cup dried chickpeas soaked overnight and drained
- ¼ cup parsley with small stems
- ¼ cup cilantro with small stems
- 4 cloves garlic
- 1.5 tsp. cumin powder
- 1.5 tsp. coriander powder
- 1 onion chopped
- 1 tsp. pepper optional
- 3-4 green chillies
- Salt to taste
- 2 tsp. chickpea flour
- 1 tsp. extra virgin olive oil for brushing during air frying
- 2 cups oil if deep frying
Instructions
- Soak 1 cup chickpeas overnight in double the water. They soak the water and double in size. Drain and keep aside.
- Blend together ½ cup parsley and cilantro, 4 cloves garlic, 4 green chillies, 1 teaspoon pepper (optional) and 1 onion.
- Now add drained chickpeas, 1.5 tsp. each of ground cumin and coriander, salt and 2 tsp. chickpea flour.The mix should be moist but must not become a paste.
- If using a blender, blend the garlic, pepper, cilantro, parsley and onion first and then blend with chickpeas. This is to ensure that all of them blend well together. Do this in small batches.
- Now make small balls of this falafel mix using your palms or an ice cream scoop. Make the balls about 1-2 cm. in diameter. This way they cook evenly.
For Air frying
- Preheat Air fryer at 200 C or 390 F for 5 minutes. Brush the basket with olive oil.
- Lay the falafel balls so that the basket is not overcrowded. I can cook about 12 – 15 of them at a time.
- Brush lightly with olive oil and air fry for about 15 minutes. You do not need to move the falafels during cooking.
- They will be perfectly crunchy and brown on the outside and soft, moist and cooked inside.
- They come out easily. Have them with a spicy dip or chutney or with a salad. They are truly delicious.
For Deep frying
- Heat 2 cups vegetable oil in a skillet. Deep fry the prepared falafel balls on medium heat till golden brown. Drain and serve.
Notes
1. Do not use canned chickpeas for this recipe. Always use dry chickpeas that have been soaked overnight and drained. Canned chickpeas are mushy with too much water in them.
2. When blending the chickpeas, do it in batches to ensure that all the chickpeas are broken down. You want a nice mash but not a paste. We are not making hummus here.
3. If you can’t find parsley, you can use only cilantro leaves as I do many times.
4. Fresh cumin and coriander powders add a lovely earthiness and citrusy flavour here.
5. You can skip pepper and green chillies if you like. I add them for a bit of heat.
6. You can use olive oil or vegetable oil in the recipe.
7. Make sure that you make even-sized balls of the mix.
8. If your mix feels wet, you can add a bit more chickpea flour to make it drier.
9. Sometimes refrigerating the mix for an hour in the fridge helps in making the balls easier.
10. Check out the video to understand the recipe better.
2. When blending the chickpeas, do it in batches to ensure that all the chickpeas are broken down. You want a nice mash but not a paste. We are not making hummus here.
3. If you can’t find parsley, you can use only cilantro leaves as I do many times.
4. Fresh cumin and coriander powders add a lovely earthiness and citrusy flavour here.
5. You can skip pepper and green chillies if you like. I add them for a bit of heat.
6. You can use olive oil or vegetable oil in the recipe.
7. Make sure that you make even-sized balls of the mix.
8. If your mix feels wet, you can add a bit more chickpea flour to make it drier.
9. Sometimes refrigerating the mix for an hour in the fridge helps in making the balls easier.
10. Check out the video to understand the recipe better.
Nutrition
Calories: 32kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg