Air Fried Falafel
Falafels always seemed like a complicated delicacy to me that I had to buy. Turns out they are stupid fucking easy to make - and if you don’t have an air-fryer don’t worry, we got you covered, yo!
Serves: Makes 6 decent sized falafels (2 servings)
1 cup Dry Chickpeas soaked overnight (not cooked or canned, trust!)
2 tbsp Tahini
2 tbsp Onion diced
1/2 tsp Garlic minced (or garlic powder)
1/2 tsp Ground Cumin
1 tsp Ground Turmeric
2 tbsp Fresh Parsley
2 tbsp Lemon Juice
1/4 tsp Salt
1/8 tsp Black Pepper
Set the air fryer to 370 F (or if using an oven, preheat to 375 F).
Throw everything into a food processor and pulse that shit until everything’s coarsely chopped but combined. It’s gonna look like a slightly wet pile of fucking goo - that’s okay.
Get your hands wet (it’ll make things a little less messy) and form those fuckers into 6 even balls or patties (whatever shape you want). You’re going to think - this shit is too moist - but trust, it’ll cook up just fine.
Pop that shit onto a silicon baking sheet and put it into the oven, or put them on the rack in your air fryer and cook for 15 minutes. Maybe take a little peak around the 12 minute mark. If you want to flip ‘em halfway through go right ahead. The bottoms will still be golden if you don’t.
And that’s it! Put that shit into a wrap or on a salad, or just eat ‘em with a blob of mustard - however the hell you fancy!
You could probably make them into smaller balls and get more out of them - but then I would check them around the 10 minute mark. They wouldn't be as fluffy on the inside.
I know you're wondering - why don't you use cooked/canned chickpeas? Look, if you want to try 'em like that - go for it. But they get mushy in a weird way. It sounds weird, but using soaked chickpeas gives them a texture that's wonderfully crispy on the outside and moist on the in.
If you want to double the batch you can freeze the extras for probably up to a month. I honestly haven't tried yet, but can't see why that wouldn't work...