Vegetarian Mains
Herb-green falafel from dried chickpeas, crisp outside and fluffy inside — without a pan of frying oil to dispose of.
190° · 14m 190°C / 380°F
Serves
Written for 4 — every ingredient quantity below is recalculated.
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Log inIngredients
- 250 g dried chickpeas, soaked overnight, drained — do not use tinned, they turn to mush
- 1 onion, roughly chopped
- 4 cloves garlic
- 30 g flat-leaf parsley
- 20 g coriander, cilantro
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fine salt
- 1 tbsp olive oil, for spraying
Steps
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Blitz the soaked chickpeas, onion, garlic, herbs and spices to a coarse, sandy paste — stop before it becomes a purée.
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Chill the mixture for 15 minutes, then shape into 16 patties about 4 cm / 1½ in wide.
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Preheat the air fryer to 190°C / 380°F.
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Spray the patties on both sides with oil and lay them in a single layer.
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Cook for 7 minutes.
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Turn each falafel over.
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Cook for a further 7 minutes until deep golden and crisp. Serve in flatbread with tahini sauce.