Parchment paper with holes
1 cup chickpea soaked for 12/24 hours. Yields 3 cups.(change water if soaking more than 12 hours)
¾ cup parsley
¾ cup spinach or coriander
¼ cup chickpea flour /besan
½ teaspoon baking soda
½ teaspoon salt
3 garlic cloves
1-2 medium green chilly
½ cup onions medium/ chopped
1 tbsp. Moroccan seasoning
1 tbsp. chia seed meal or powdered chia seeds for binding optional.
2 tablespoon oil for brushing the falafel
Add all the ingredients to a food processor jar except chia seed meal.
Pulse multiple times to combine the ingredients in a food processor.
Add chia seeds and mix well. Chia seed is optional, it’s required only if you find that the mixture is too wet and won’t bind
Refrigerate for 1 hour by covering with plastic cling film.
Start scooping the mixture to make patties, You can use an ice cream scoop to make them of same size.
Shape them into patties. Brush/spray oil on the patties
Preheat the air-fryer for 10 mins at 200 deg C(390F). Place the falafel patties on a parchment paper with holes in the basket.
Air fry @200C (390F) for 16-18 mins while brushing oil twice and flipping twice.
You may bake them in a preheated oven @200C (390F) for 23-25 minutes while brushing oil twice and flipping twice.
Serve fresh with salad, pickled onions/cucumbers, pita bread or buns & hummus dip
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