Recipe Details
Preparation Time
30 mins
Cooking Time
10-15 mins
Ingredients
- 400g canned chickpeas drained and rinsed
- 1 small red onion roughly chopped (120g)
- 2 cloves of garlic finely grated or crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 10g chopped fresh parsley
- A small handful of chopped fresh mint leaves
- 1 egg, lightly beaten
- Optional: 1-3 tbsp plain flour
Method
- Heat the air fryer to 200C.
- In a food processor, combine chickpeas, onion, garlic, cumin, coriander, parsley and mint. Process until mixture is well combined but still slightly chunky.
- Add egg to the processor and process until just combined. Be careful not to overprocess.
- Using your hands, shape the mixture into 8-10 falafel, about 7cm in diameter. Make sure they are evenly sized so that they cook consistently.
- Place the falafel in the air fryer basket in a single layer, leaving some space between each one. You may need to cook them in batches depending on the size of your air fryer.
- Spray the top of each falafel with oil and season with salt and pepper. If the mixture is too wet, add 1-3 tbsp plain flour to thicken it slightly.
- Cook for 10-15 minutes or until golden brown and crispy on the outside, flipping halfway through.
- Serve hot with your choice of accompaniments, such as tabbouleh, hummus, tahini sauce and salad.
