Air-Fryer Falafel

Air-Fryer Falafel

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From: EatingWell.com, October 2018

Making falafel in the air fryer is practically foolproof. Just combine all your ingredients in a food processor, form into patties and drop in the air fryer. The countertop appliance is like a mini convection oven, so the falafel will cook up quickly and with way less oil than if you pan-fried them. Serve them with tahini sauce for dipping (see associated recipe).

Ingredients 4 servings

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Original recipe yields 4 servings
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Metric
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  • 1 cup dried chickpeas, soaked overnight
  • ½ cup packed fresh flat-leaf parsley
  • ¼ cup chopped onion
  • 2 medium cloves garlic
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 to 3 tablespoons water, if needed

Preparation

  • Prep

  • Ready In

  1. Drain chickpeas and transfer to a food processor. Add parsley, onion, garlic, oil, lemon juice, cumin, salt and baking soda; process, adding water as needed, until finely ground and the mixture just holds together. Using about 3 tablespoons per patty, shape into twelve 1½-inch patties.
  2. Lightly spray the basket of the air fryer with cooking spray. Place the patties in a single layer in the basket and spray the tops with more cooking spray. (Depending on the size of you air-fryer, you may have to cook in batches.)
  3. Cook the patties at 375°F, carefully turning over halfway through and spraying the tops with more with cooking spray, about 12 minutes total.

Nutrition information

  • Serving size: 3 falafel
  • Per serving: 216 calories; 7 g fat(1 g sat); 9 g fiber; 31 g carbohydrates; 10 g protein; 192 mcg folate; 0 cholesterol; 6 g sugars; 0 g added sugars; 666 IU vitamin A; 14 mg vitamin C; 76 mg calcium; 4 mg iron; 384 mg sodium; 367 mg potassium
  • Nutrition Bonus: Folate (48% daily value), Vitamin C (23% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 lean protein, ½ fat

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