Ingredients
15.5ozchickpeas, or fava beans,(1 can), rinsed and drained
1small yellow onion,quartered
3garlic cloves,roughly chopped
⅓cupparsley,roughly chopped
⅓cupcilantro,roughly chopped
⅓cupscallions,chopped
1tspground cumin
½tspkosher salt
⅛tspred pepper flakes,crushed
1tspbaking powder
4tbspall purpose flour,plus more for dusting
olive oil spray
tahini sauce
hummus
tomatoes,sliced
cucumber,sliced
red onion,thinly sliced
pita
Preparation
Dry the chickpeas on paper towels.
Place the onions and garlic in the bowl of a food processor fitted with a steel blade. Add the parsley, scallions, cilantro, cumin, salt, and red pepper flakes.
Process for about 30 to 60 seconds until blended, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed.
Sprinkle in the baking powder and the flour, scape the sides of the bowl down with a spatula, and pulse for 2 to 3 times.
Transfer to a bowl and refrigerate, covered, for about 2 to 3 hours.
Form the falafel mixture into 12 balls. If it’s too sticky, work with flour on your hands and work surface.
Preheat the air fryer 350 degrees F. Spray the falafel with oil.
Cook for about 14 minutes, in batches until golden brown, turning halfway.
Pour a generous amount of tahini sauce on top of the falafels.
Serve warm and enjoy!
