Ingredients
- 1 x 440g can chickpeas (rinsed and drained)
- 1 small white onion (roughly chopped)
- 3 cloves garlic (peeled)
- 3tbsp coarsely chopped fresh parsley
- 3tbsp coarsely chopped fresh coriander
- 3tbsp chopped scallions
- 1½tsp cumin
- ½tsp salt
- ¼tsp Za’atar (optional)
- Pinch of crushed red pepper flakes
- 4tbsp plain flour (plus more for dusting – you can use gluten-free flour)
- Olive oil
1 Pat dry the chickpeas on kitchen paper.
2 Place onions and garlic in your food processor. Add parsley, scallions, coriander, cumin, Za'atar, salt and red pepper flakes. Blitz for 30 seconds.
3 Add the chickpeas and pulse two or three times until just blended, but not pureed.
4 Sprinkle in the flour, scrape the sides of the bowl down with a spatula and pulse two or three times.
5 Transfer to a bowl and refrigerate, covered for two to three hours.
6 Form the falafel mixture into 12 balls (if too sticky add a small amount of flour to your hands and your work surface).
7 Preheat the air fryer to 180 degrees.
8 Roll the falafel balls in a small amount of olive oil to prevent sticking. Cook for 12-14 minutes, in batches, until golden brown, turning halfway.
9 Serve with hummus, diced tomatoes, diced cucumber and thinly sliced red onion in pita or flatbread with a drizzle of lemon tahini dressing. Cooked falafel can be kept in the fridge for up to four days and reheated. Freeze uncooked balls for up to six months. Defrost in the refrigerator overnight before air frying.
