baked falafels

The crunch on these air fryer falafels is going to knock your socks off! Easy to prepare, full of flavor, and very little oil required to cook them.

Crispy Air Fryer Falafels

chickpeas

garlic (minced)

cumin

coriander

cayenne

baking powder

black pepper

salt

spray oil

Soak chickpeas

Soak chickpeas overnight- Place 1 cup of dried chickpeas in a large bowl or measuring cup. Cover with 4-5 cups of water, then cover and let it sit overnight.The next day, drain and rinse the chickpeas.

Blend

Blend- in the base of a 7 cup food processor fitted with a steel blade, add the chickpeas, garlic, cumin, coriander, cayenne, baking powder, black pepper, salt and egg. Pulse the mixture for 1-2 minutes, scraping down the sides with a spatula half way through.

Texture

Texture- When the mixture is coarse and mealy (as pictured above), use a cookie scoop to carefully form the falafels. They will be crumbly, but should hold together when patted gently. If they fall apart completely, return to the food processor and blend for longer.

Form

Form- Spray the trays of your air fryer with spray oil. Use the cookie scoop to press the mixture in tightly, and form the falafels on the tray. Pat gently to flatten and form into a smooth shape. (The recipe video shows you exactly how to do this).

Cook

Cook- Heat air fryer oven to 400°F for 5 minutes, then add the trays. Cook for 5-7 minutes, rotating trays as needed. Falafels are ready to come out when they&#39;re golden.

https://content.jwplatform.com/videos/IHFPEyXw.mp4

Air Fryer Falafels

These Falafel Bowls are made with your choice of grain, lots of healthy veggies and drizzled with tahini sauce- the falafels can be prepped ahead for the busy workweek. Vegan and Gluten-free! USE dry chickpeas, soaked in water for 8-12 hours or overnight. DO NOT use canned chickpeas.

 Falafel Bowl

dry chickpeas

cilantro (stems ok) or sub-Italian parsley

garlic cloves

tablespoon Coriander

Cumin

tsp baking soda

tsp kosher salt (add

teaspoons olive oil

tomatoes

greens – baby arugula, baby spinach

cucumbers

Sauce: Tahini Dressing

Place dry chickpeas in a big bowl and cover with 4-5 inches of water and let soak on the counter 10 &#8211; 24 hours. Drain, and pat them dry well. (You can dry them further on a sheet pan, in the preheating oven.)

Place the cilantro, onion, jalapeño and garlic in a food processor and pulse repeatedly until uniformly chopped.  Add the drained garbanzo beans, oil, cumin, coriander, salt and sprinkle the baking soda. Blend again, until well combined, but not smooth&#8211; leaving a little texture is good here. Scrape down sides if necessary, mix again, to evenly distribute the spices,and baking soda. Add more salt if you like.

Bake

Grease the bottom of a parchment-lined baking sheet with spray olive oil, or brush with olive oil.  Form falafels into ping-pong or golfball-sized balls (a slight oval shape is nice).  If it feels sticky, use wet hands. Place on the greased parchment. Once all the balls are formed, using wet palms, flatten just a little, so they are about a 1 -1 ½ inches thick. Spray or brush the tops with olive oil. Bake 15 minutes, then carefully flip using a metal spatula. Continue baking for another 12-15 minutes until golden and slightly crispy. (Alternatively, you can pan sear: form into flattened disks, 2-3 inches wide, by 1 1/2 inches thick, pressing together, firmly with your palms, and place in a well-oiled skillet over medium heat. Cast iron or non-stick works best here. Sear each side until deeply golden, adding more oil as needed. Keep warm in the oven.)

While they are baking, make the Quinoa and Tahini Sauce and prep any veggies you like.

Assemble the bowls. I usually start with quinoa, then build upward with greens, veggies, falafels, sauces, pickled things and microgreens and herbs on the top. If packing to take away with you, perhaps keep sauces separate.

A drizzle of olive, lemon and hot sauce is nice too.

This was very good. I took your suggestion and dried the chick peas in the oven as it pre-heated. The mixture came out perfectly and the patties were easy to deal with. The pickled onions added another dimension and were a great addition. Next time I may try your green tahini sauce just to mix things up a bit. Fun!

This was so delicious I couldn't believe how healthy it is! My partner and I didn't have any leftovers! Next time I will double the amount of falafel for sure!

Top 2 baked falafels recipes from across the web

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Falafel Bowl

Top 2 baked falafels recipes from across the web

The most viewed baked falafels recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crispy Air Fryer Falafels

Falafel Bowl

The most viewed baked falafels recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine