Homemade baked air fryer falafel is absolutely delicious, crispy, and packed with freshly ground baharat. Allow 4 hours soaking time for chickpeas, preferably overnight. Then, quickly whip up in a food processor.
Notes
These falafels keep well in the refrigerator for up to 3-5 days, or in the freezer for a few months.
Ingredients
- 5 tablespoons extra-virgin olive oil - divided (1/4 cup + 1 tablespoon)
- 1 cup dried chickpeas - rinsed and soaked for 4- 24 hours
- 1/2 red onion - chopped
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 4 cloves garlic - chopped
- Kosher salt - to taste
- 2 teaspoons baharat
Instructions
Make the falafel
- In a food processor, combine soaked chickpeas, onion, parsley, cilantro, garlic, salt, spices, and 1 tablespoon oil. Process until smooth.
- Portion dough using a #60 portion scoop or 1 tablespoon measuring spoon and shape into 2 inch wide patties, 1/2 inch thick.
Baking Directions
- Preheat oven to 375 degrees F.
- Pour 1/4 cup oil on a large, rimmed baking sheet and evenly coat the pan.
- Place on the oiled baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until deeply golden on both sides.
Air Fryer Directions
- Air fry at 380-degrees for 15 minutes, flipping over halfway through.