Healthy Chickpea Patties (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups (400 g) dried chickpeas (not canned or cooked chickpeas)
02 -
5 garlic cloves, chopped
03 -
1 small onion, chopped
04 -
1 cup parsley leaves, chopped
05 -
½ cup cilantro leaves, chopped
06 -
2 tsp ground coriander
07 -
2 tsp ground cumin
08 -
1 ½ tsp sea salt
09 -
1 tsp black pepper
10 -
Red pepper flakes or cayenne pepper to taste
11 -
1 tsp baking powder (optional, see notes)
12 -
Cooking spray
# Instructions:
01 -
The day before making falafel, place the dried chickpeas in a large bowl. Fill with plenty of water (the chickpeas should be covered by at least 3 inches/7 cm) and soak for 18-24 hours. Drain the chickpeas completely and use a paper towel to lightly pat them dry.
02 -
Transfer the soaked chickpeas along with all other ingredients (garlic, onion, parsley, cilantro, coriander, cumin, salt, black pepper, red pepper flakes, and baking powder if using) to a large food processor. If using a small food processor, work in batches. Process everything for about 20 seconds, then scrape down the sides and blend again. Repeat a few times until the mixture is well combined but not mushy.
03 -
Refrigerate the falafel mixture (in the food processor bowl) for about 45-60 minutes or longer. This helps the mixture firm up and hold together better.
04 -
Use an ice cream scooper to scoop the falafel mixture and shape it with your hands into balls (or make patties/disks if preferred). Continue until all the mixture is used.
05 -
Lightly spray the falafel balls with cooking spray. Also spray the basket of your air fryer to prevent sticking.
06 -
Heat the air fryer to 375°F (190°C) and set the timer to 15 minutes. Cook the falafel balls in batches if necessary, flipping them after 10 minutes. They should be crispy and slightly brown on the outside when done.
07 -
Serve hot on their own or assemble the falafels in pita bread with tahini, lettuce, tomato, and cucumbers.
# Notes:
01 -
It's crucial to use dried chickpeas for this recipe, not canned or cooked chickpeas.
02 -
If your mixture doesn't hold together well, you can add 2 tablespoons of chickpea flour (or regular flour or cornstarch) as a binder. This is especially recommended if deep-frying.
03 -
Adding baking powder just before frying results in lighter, airier, and more tender falafel. Don't add it if making the mixture ahead and chilling or freezing.
04 -
For oven-baked falafel, shape into patties and bake at 375°F (190°C) for about 25-30 minutes, flipping halfway through. Spray with cooking oil before baking and after flipping for crispier results.
05 -
You can freeze the uncooked falafel balls for up to a month.