Air-Fried Lemony Falafel
These falafels are an absolute treat and they’re great for cooking in batches for your weekly meal prep. They are completely vegan, free of unhealthy fats, and loaded with plant-protein and other nutrients!
Ingredients
- 1 tsp cumin seed
- ½ tsp coriander seeds
- 2 cups canned chickpeas, drained and rinsed
- ½ onion, diced
- 3 garlic cloves, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh coriander, chopped
- 3 tbsp AP or cake flour
- 1 tbsp fresh lemon juice
- ½ tsp red pepper flakes
- ½ tsp fine salt
- Cooking spray
Instructions
- First, heat a frying pan over medium heat. Do not add oil.
- Add the cumin and coriander seeds to the pan. Leave them to toast for a minute or until they become fragrant. Stir them so they don't burn.
- Once the seeds have been toasted, place them into a mortar. Use the pestle to crust the toasted seeds into a powder.
- Next, place all of the ingredients (except for the cooking spray) into a blender.
- Blend the ingredients until you have a uniform, fine consistency.
- Preheat your air-fryer to 400ºF (200ºC) on the baking setting.
- Next, use your hands to shape the falafels. This falafel recipe makes at least 8 good-sized bites.
- Once they are shaped, place them into the air-fryer basket. Spray them with cooking spray.
- Allow the air-fried lemony falafels to bake for roughly 15 minutes or until they are golden brown.
- Serve them immediately with your favorite accompaniment. Alternatively, you can store and chill them for later use.
Video
Nutrition
Serving: 1 portionCalories: 85kcalCarbohydrates: 15gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 153mgPotassium: 160mgFiber: 4gSugar: 2gVitamin A: 243IUVitamin C: 5mgCalcium: 31mgIron: 2mg
Tried this recipe?Let me know how it was!