Air-Fried Falafels

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.