Step 1

Place drained chickpeas in a food processor with onion and garlic. Pulse for about 30 seconds until the chickpeas are mostly smooth.

Step 2

Add lemon juice, parsley, coriander, nutritional yeast, paprika, cumin, ground coriander, salt and pepper. Blend again until smooth and combined. Then stir in the flour and baking soda.

Step 3

Take a tablespoon-sized scoop of the mixture and roll into a ball or form into patties. Repeat with remaining mixture. It should make around 15 falafels.

Step 4

Heat a thin layer of oil in a large frying pan on medium heat. Gently place patties on pan, work in batches as needed. Cook for 3-4 minutes on each side until golden brown and hot through.

Step 5

Preheat oven to 350F. Place patties on a large baking sheet lined with parchment paper or lightly coated and bake for 20-25 minutes, flipping each one over half-way through.

Step 6

Lightly coat falafel with avocado oil spray. Working in batches, place patties in a single layer in the air fryer basket. Turn the air fryer to 375F and cook or 12-13 minutes, flipping each one over half-way through.

Step 7

Best served hot but will keep for 2-3 days in an airtight container in the fridge or freeezer for up to 3 months.