Ingredients
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1 can chickpeas (14 oz)
- 1/2 cup onion roughly chopped
- 1/2 cup fresh parsley lightly packed
- 1/2 cup fresh cilantro lightly packed
- 2 teaspoons freshly squeezed lemon juice
- 1/2 tablespoon garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cayenne pepper
- 1/2 cup chickpea flour
- 1/2 tablespoon baking powder
Instructions
- Place the cumin, coriander, and cardamom in a dry skillet set on medium heat. Cook, stirring constantly, until the spices become fragrant, about 1 minute. Place into a large food processor.
- Drain and rinse the chickpeas well. Place between 2 layers of paper towel and dry off well. Remove any loose skins, but you don’t need to be too meticulous about it. Transfer into the food processor.
- Add all the remaining ingredients except the chickpea flour and baking powder. Process until broken down and paste-like, but a few small lumps remain, stopping to scrape down the sides of the bowl occasionally.
- Transfer to a bowl and stir in the flour and baking powder. Cover and refrigerate for at least 1 hour to develop the flavors.
- Preheat your air fryer to 350°F. Form the falafel into 10 balls (each approximately 2 tablespoons) then press out to just under 1/2-inch thick.
- Spray the mesh basket of your air fryer with cooking spray and place the falafel inside, leaving some space between each piece. Depending on the size of your air fryer, you may need to cook them in 2 batches. Spray the tops of the falafel with oil spray and bake until the tops start to lightly brown, about 9 to 10 minutes. Using a spatula, gently flip and cook the other side for another 9 to 10 minutes or until golden brown.
- Serve and enjoy!
