AI-generated imageCumin and Parsley Air-Fryer Falafel
Eight crisp air-fried chickpea patties, yielding four per person.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse and thoroughly drain 250 g cooked chickpeas. Chop 60 g onion, 8 g garlic and 15 g parsley.
- 02
Pulse chickpeas with onion, garlic, parsley, 3 g cumin, 2 g coriander, 20 ml lemon juice and 2 g salt until coarse. Stir in 35 g chickpea flour and chill 15 minutes.
Drain canned chickpeas thoroughly and pat dry with clean paper towels. If the mixture is too soft to shape, ensure the measured 35 g chickpea flour was mixed evenly and chill for the specified 15 minutes before reshaping. - 03
Preheat the air fryer to 190°C. Shape into eight 1.5 cm thick patties and brush both sides with 15 ml olive oil in total.
- 04
Place in a single layer and air-fry 15–18 minutes at 190°C, flipping halfway. Serve four each when browned and hot and firm in the middle.
Falafel made from cooked chickpeas can crumble. Turn once with a wide spatula after the outside holds together; do not force an early flip. Cook until the center no longer resembles uncooked wet batter.
Before you cook
Use fully cooked canned chickpeas and check legume allergy. Rinse raw parsley and onion and do not taste uncooked flour-containing mixture. Air-fry patties in one layer until hot and firm at the center, and refrigerate leftovers within two hours at 4°C/40°F or colder.
Allergens: chickpea (legume allergy caution)
Image & source credits
AI-generated image.
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