Homemade Falafel (Air Fryer or Deep Fried)

Ingredients

• 1 cup dried chickpeas soaked overnight
• 1 cup parsley
• 1 cup cilantro (coriander)
• 10 mint leaves
• 4 green onions
• 1 garlic clove
• 2 tablespoons flour - I've used chickpea flour
• 1 teaspoon cumin
• 1/2 teaspoon baking powder
• 2 tablespoons water
• Salt and pepper to taste
• Oil for frying
• 1 heaped tablespoon tahini
• 1/2 lemon squeezed
• 1-2 tablespoon cold water
• Pinch of salt

Instructions

1. 1

   Soak dry chickpeas in a bowl of water overnight or for a minimum of 8hrs. Make sure the bowl has enough room as chickpeas will expand double in size

2. 2

   Drain and pulse the soaked chickpeas in a food processor a few times until they are chopped

3. 3

   Roughly chop all herbs and add into the food processor along with all other ingredients

4. 4

   Blitz together, until all ingredients are combined and finely diced. Don't over blitz, as you want to keep some texture

5. 5

   Using wet hands and with a tablespoon, roll mixture into balls and place on a tray lined with baking paper. Then refrigerate for 1 hour

6. 6

   To make the tahini sauce, add all ingredients in a bowl and whisk together until a creamy consistency is achieved. If it's too thick, add more water to thin it out

7. 7

   Follow your preferred cooking method below then serve with tahini dip and a side of pickles is always a great combo. To serve as a main, serve with rice and salad or works well in a wrap

8. 8

   --- Deep Fried ---

9. 9

   Deep fry falafels into heated oil for a few minutes until golden on each side. Fry in batches and don't overcrowd the pot so falafels aren't touching

10. 10

    Remove and place on paper towels to remove excess oil

11. 11

    --- Air Fryer ---

12. 12

    Preheat air fryer to 350°F/180°C. Place falafel balls gently inside ensuring they're not touching and spray the tops with olive oil

13. 13

    Cook for 11-13 minutes, they should be golden. Turn them around and spray the tops again and cook for another 2 minutes