Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
4
Low
Nutrition per serving
Calories73.4 kcal (4%)
Total Fat1.5 g (2%)
Carbs11.9 g (5%)
Sugars1.9 g (2%)
Protein3.8 g (8%)
Sodium75.9 mg (4%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
Instructions
Step 1
Soak chickpeas for 24 hours. Cover them in plenty of water and add baking soda to help soften them as they soak. The chickpeas will at least double in size as they soak. Drain very well.
Step 2
Make mixture. Add chickpeas, fresh herbs (parsley, cilantro, and dill), garlic, onion, and spices to food processor and pulse a little bit at a time until the mixture is finely ground. You’ll know it’s ready when the texture is more like coarse meal.
Step 3
Refrigerate (important.) Transfer the falafel mixture to a bowl, cover and refrigerate for at least 1 hour or overnight. The chilled mixture will hold together better, making it easier to form the falafel patties.
Step 4
Form patties or balls. Once the falafel mixture has been plenty chilled, stir in baking powder and toasted sesame seeds, then scoop golf ball-sized balls and form into balls or patties (if you go the patties route, do not flatten them too much, you want them to still be nice and fluffy when they're cooked.)
Step 5
Pre-heat Air Fryer
Step 6
Arrange about 9 falafel balls in a single layer in the air fryer basket and air fry until crispy and golden brown, for 13-15 minutes.
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