Air Fryer Falafel

Ingredients

• 1 cup dry chickpeas

• 1 bunch parsley

• 1 bunch cilantro

• 1/2 onion, quartered

• 1 serrano pepper

• 1-2 cloves garlic

• 1/2 tsp coriander

• 1/2 tsp cardamom

• 1 tsp sea salt

• 2 tbsp chickpea flour

• 1/2 tsp baking soda

• water or lemon juice, as needed

• avocado oil spray

Instructions

1. Place chickpeas in a bowl and cover with about 3 inches of water. Soak for 8 hours or overnight. Drain and rinse chickpeas.

2. Combine soaked chickpeas, parsley, cilantro, onion, serrano pepper, garlic, coriander, cardamom, and salt in a food processor. Pulse until the mixture resembles coarse sand.

3. Transfer to a bowl and mix with the chickpea flour and baking soda. Refrigerate for 45-60 minutes.

4. Spray your air fryer tray with avocado oil spray or brush with avocado oil.

5. Using about 2 tbsp, form the mixture into balls. If it is too dry, add a bit of water or lemon juice, 1 tbsp at a time.

6. Place the falafel balls onto the air fryer tray. Spray with avocado oil and place in the air fryer at 375º for 10-12 minutes, flipping halfway through.

7. Serve with creamy tahini dressing or dipping sauce of choice! Falafel can be wrapped in a pita or wrap or served as is.

Servings: 4 Time: 30 minutes plus 8 hours of soaking time  Calories: 206 Protein: 11g Carbs: 22g Fat: 3g

MEAL PREP TIP: prepared falafel balls will store in the fridge for a week and in the freezer for 3 months. Pop back in the air fryer or oven and reheat until warmed. through, about 5-8 minutes on 375º from frozen. Alternatively, you can freeze the batter and thaw in the fridge overnight to make it fresh.