Preparing the Chickpeas: Soak and Rinse: Begin by thoroughly rinsing 1 ¼ cups of dried chickpeas under cold water. Place them in a large bowl and cover generously with fresh water—at least three times their volume—since they will expand as they soak. Allow the chickpeas to soak for a minimum of 8 hours or ideally overnight. This softens them, making them easier to process and ensuring the falafels hold their shape during cooking. After soaking, drain the chickpeas and rinse again to remove any excess starch or residue.
Combining Ingredients: Build Your Falafel Mixture: Add the soaked chickpeas to the bowl of a food processor. Then add ½ small red onion, chopped finely, 2 cloves of crushed garlic, and 1 deseeded and minced red chili for a subtle heat. Next, pack in ¼ cup each of fresh parsley and cilantro—these herbs bring vibrant color and fresh flavor. Sprinkle in 1 teaspoon ground cumin, ½ teaspoon ground coriander, and ½ teaspoon fine sea salt to season the mixture evenly.
Processing: Achieve the Perfect Texture: Pulse the ingredients a few times to break them down, then process continuously until the mixture is finely chopped but still has a slightly coarse texture, roughly resembling couscous grains. Avoid over-processing to a paste, which can result in dense falafels. You may need to stop a few times to scrape down the sides of the bowl to ensure even chopping.
Chilling: Firm Up the Mixture: Transfer the processed mixture to a mixing bowl and cover it with plastic wrap or a lid. Place it in the refrigerator for about one hour. This chilling step firms the mixture, making it easier to shape and helping the falafels hold together during cooking.
Adding Leavening: Incorporate Baking Powder: After chilling, remove the mixture from the fridge and sprinkle ½ teaspoon baking powder over it. Gently fold the baking powder in until well combined. The baking powder introduces lightness and airiness to the falafels, ensuring a fluffy interior once cooked.
Shaping: Forming Falafel Balls: Use a tablespoon or small scoop to portion out the mixture. With your hands, shape each portion into a ball about the size of two tablespoons. Slightly smaller falafels tend to hold together better and cook evenly. If the mixture feels too sticky, wet your hands lightly with water to prevent sticking.
Preparing the Air Fryer: Preheat and Oil: Set your air fryer to preheat at 200°C (400°F). While it heats, lightly brush or spray the air fryer basket with olive oil to prevent sticking. Arrange the falafel balls in a single layer inside the basket, leaving some space between each one for proper air circulation. You may need to cook in batches depending on your air fryer’s size.
Cooking: Air Fry for Crisp Perfection: Lightly brush or spray the tops of the falafel balls with olive oil using a silicone pastry brush to encourage browning. Place the basket in the air fryer and cook for 10 minutes. Afterward, carefully flip each falafel over and brush the tops again with olive oil. Return to the air fryer for an additional 5 minutes until they are golden and crispy on all sides.
Alternative Oven Method: Bake Your Falafels: If you don’t have an air fryer, preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly coat it with olive oil spray. Arrange the falafel balls in a single layer, then brush or spray their tops with olive oil. Bake for 10 minutes, then carefully turn each falafel over and add a bit more oil to the tops. Bake for another 10 minutes until the falafels develop a crisp, golden crust.
Serving Suggestions: Enjoy Your Falafels: Serve your freshly cooked falafels warm, accompanied by pita bread, fresh salad, or vegetables. They also work wonderfully as a protein-packed topping on grain bowls or inside wraps with tahini or your favorite sauce. These falafels can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.
