No need to buy these at a takeout/takeaway ever again with this super easy vegan recipe.
The mixture may seem 'floppy' at first and a danger to your airfryer, but it isn't and it works.
Bon appetit.
Makes around 36 walnut ball sized falafels
10 minutes to cook
10 minutes to prepare
30 minutes to chill
Equipment
blender or processor ideally
small pot to place in refrigerator
Ingredients
1 cup dry chickpeas/garbanzo beans (when soaked becomes double)
1 tbsp salt
1 cup fresh cilantro or 1 tbsp dried leaves
1 tsp dry coriander powder
1 tsp cumin powder
1 onion, cut into inch sized squares if using blender. if processor, no need.
5 garlic cloves
black pepper to taste (13 mill grinds for me)
1 tsp baking powder
1 lemon, zest + juice
extra virgin olive oil, approximately 1 tbsp to loosen + regular olive oil to brush over falafel patties/balls
cornmeal or chickpea flour to coat falafel
tahini + water for drizzle to serve
Method
soak chick peas for 24 hours. Do not use cooked chickpeas.
drain chickpeas and place in food processor along with ingredients 2-10
blitz until smooth-ish paste. It's nice to have a little nubble.
if blender becomes stuck, add 1 tbsp extra virgin olive oil - use the good stuff here as it adds to the flavour.
place into pot with a cover (garlic fumes will overwhelm your fridge if you don't) for approximately 30 minutes but leaving overnight is fine
form into walnut size balls and roll in cornmeal or chickpea flour
place in airfryer basket and set for 10 minutes at 400 F / 200 C
serve with salad and bread, diced onion, fresh herbs of choice (suggest flatleaf parsley or cilantro), tomatoes, olives etc etc.
tahini sauce per person = 2 tbsps tahini + 2 tbsps water + salt to taste
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