Air Fryer Falafel
A healthy take on a classic Middle Eastern dish.
Servings: 5
Ingredients
- 1 cup of dried chickpeas soaked overnight (200 g)
- ¼ cup fresh parsley chopped (15 g)
- 3 cloves garlic minced
- 1 small onion finely chopped (about 1/2 cup or 75 g)
- 1 tsp salt 6 g
- 1 tsp ground cumin 2 g
- 1 tbsp fresh lime juice 15 ml
- 1 tsp olive oil 5 ml
Instructions
- Prepare the Chickpeas: Drain the soaked chickpeas and pat them dry with a kitchen towel to remove excess moisture. Ensure they are as dry as possible to help the falafel mixture hold together.
- Blend the Ingredients: In a food processor, add the drained chickpeas, chopped parsley, minced garlic, chopped onion, salt, black pepper, lime juice, and ground cumin. Pulse the mixture until it is well combined but not completely smooth. You want a coarse texture that holds together when formed into balls. If the mixture is too wet, add 1-2 tablespoons of chickpea flour to help bind it. If it's too dry, add a little more lime juice or a splash of water.
- Shape the Falafel: Use your hands to form the mixture into small balls or patties, about the size of a walnut. This recipe should make around 20 falafel balls.
- Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for about 5 minutes.
- Cook the Falafel: Lightly brush or spray the falafel balls with olive oil. Place a single layer of falafel balls in the air fryer basket, making sure they do not touch each other. Cook for 15 minutes, flipping them halfway through the cooking time to ensure even browning. The falafel should be golden brown and crispy on the outside.
- Repeat: Depending on the size of your air fryer, you may need to cook the falafel in batches. Repeat the cooking process with the remaining falafel balls.
Notes
This is a Zero Point Weight Watchers recipe.
Nutrition
Serving: 108g | Calories: 151kcal | Carbohydrates: 24g | Protein: 7.3g | Fat: 3.3g | Saturated Fat: 0.3g | Sodium: 640mg | Potassium: 170mg | Fiber: 6.2g | Sugar: 4.5g | Calcium: 45mg | Iron: 1.2mg