Air Fryer Falafel

During my year studying abroad in the Middle East, street food became my primary source of nourishment. In particular, a small falafel stand near my apartment served what I still consider the perfect blend of crispy exterior and herb-filled interior, always accompanied by a warm smile from the vendor.

This air fryer version emerged from my desire to enjoy those flavors while reducing oil and calories. It took several attempts to nail the texture – traditional falafel is deep-fried – but this healthier alternative brings a smile to my face with each crunchy bite, transporting me back to those sun-drenched streets.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 small onion, roughly chopped
• 4 garlic cloves
• 1/2 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 tablespoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons flour
• 2 tablespoons olive oil
• 1 teaspoon baking powder
• Olive oil spray for air fryer

Instructions:

1. Pat chickpeas dry thoroughly with paper towels
2. Add all ingredients except baking powder to food processor
3. Pulse until mixture is coarsely ground but not pureed
4. Transfer to a bowl, cover and refrigerate for at least 1 hour
5. Stir in baking powder just before cooking
6. Preheat air fryer to 375°F (190°C)
7. Form mixture into 1½-inch balls or small patties
8. Spray air fryer basket with olive oil
9. Place falafel in basket without overcrowding
10. Spray tops lightly with olive oil
11. Cook for 12-15 minutes, flipping halfway through
12. Serve with pita, tahini sauce, and fresh vegetables