Author:
Kevin Curry
Air-Fried Falafels
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Air-Fried Falafels
Ingredients for 20 falafels
Substitution
Note
- Batter
- 4 cups garbanzo, drained and air-dried
- 3 cloves garlic
- 2 tablespoons arrowroot starch
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1/2 teaspoon cardamom
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 1/2 cups fresh parsley, chopped and packed
- 1 cup fresh cilantro, chopped and packed
- 1/2 cup fresh mint leaves
- Coating (optional but the macronutrient count includes them)
- 1 1/2 cups garbanzo crumbs (OR panko crumbs OR wheat breadcrumbs)
- 3 eggs, lightly beaten
- Tahini sauce
- 3 tablespoons raw tahini
- 2/3 cup warm water
- juice from 1 lemon
- 1 tablespoon garlic, freshly minced
- pinch of sea salt & pepper to taste
Steps
Step 1
Rinse and drain canned chickpeas. Pro-tip: after draining, spread the chickpeas on a paper towel or large towel on your kitchen table or countertop. Let the chickpeas air-dry for about 1 hour before placing in the food processor.
Step 2
Add all the ingredients for the batter to a food processor. PULSE blend until the batter is crumbly but sticks together when tightly packed. Empty the contents into a bowl and place in the fridge for 15 – 20 minutes.
Step 3
Set air-fryer to 400F.
Step 4
Use an ice-cream scooper to scoop out each falafel batter, then pack it in and form it into a round, solid ball. Repeat. Note: after you form these into balls you can move forward and place them in the air fryer – just spray them with avocado oil – for the same cooking time. If you want a crispy, crunchy coating like the original recipe, then add the coating.
Step 5
Dip each ball in egg, then in the crumbs, then place it in your air-fryer basket. If you’re cooking this in batches, ONLY coat the falafels before they go into the air-fryer to prevent the crumbs from softening. Before cooking in the air-fryer, spray with avocado oil. Cook for 15 – 20 minutes.
Step 6
Mix together the ingredients for the tahini sauce.
Step 7
Allow them to cool, then enjoy with the tahini sauce. One of my favorite ways to enjoy them is on a warm wheat pita with tahini sauce, mixed greens and a roasted tomato.
Air-Fried Falafels
Kevin Curry
- Batter
- 4 cups garbanzo, drained and air-dried
- 3 cloves garlic
- 2 tablespoons arrowroot starch
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1/2 teaspoon cardamom
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 1/2 cups fresh parsley, chopped and packed
- 1 cup fresh cilantro, chopped and packed
- 1/2 cup fresh mint leaves
- Coating (optional but the macronutrient count includes them)
- 1 1/2 cups garbanzo crumbs (OR panko crumbs OR wheat breadcrumbs)
- 3 eggs, lightly beaten
- Tahini sauce
- 3 tablespoons raw tahini
- 2/3 cup warm water
- juice from 1 lemon
- 1 tablespoon garlic, freshly minced
- pinch of sea salt & pepper to taste
-
Rinse and drain canned chickpeas. Pro-tip: after draining, spread the chickpeas on a paper towel or large towel on your kitchen table or countertop. Let the chickpeas air-dry for about 1 hour before placing in the food processor.
-
Add all the ingredients for the batter to a food processor. PULSE blend until the batter is crumbly but sticks together when tightly packed. Empty the contents into a bowl and place in the fridge for 15 – 20 minutes.
-
Set air-fryer to 400F.
-
Use an ice-cream scooper to scoop out each falafel batter, then pack it in and form it into a round, solid ball. Repeat. Note: after you form these into balls you can move forward and place them in the air fryer – just spray them with avocado oil – for the same cooking time. If you want a crispy, crunchy coating like the original recipe, then add the coating.
-
Dip each ball in egg, then in the crumbs, then place it in your air-fryer basket. If you’re cooking this in batches, ONLY coat the falafels before they go into the air-fryer to prevent the crumbs from softening. Before cooking in the air-fryer, spray with avocado oil. Cook for 15 – 20 minutes.
-
Mix together the ingredients for the tahini sauce.
-
Allow them to cool, then enjoy with the tahini sauce. One of my favorite ways to enjoy them is on a warm wheat pita with tahini sauce, mixed greens and a roasted tomato.
Nutrition per serving
Reviews
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!
Jul 14 2023
We are huge fans of your videos and recipes. This one is excellent. I make my own chickpea crumbs ahead of time. The result is tasty, crunchy and so satisfying.
I love that idea of homemade chickpea crumbs! sounds like they’d be good in other recipes as well!