Ingredients
4
4 servings
- •1 (15.5 ounce) can chickpeas, drained
- •1 small yellow onion, roughly chopped
- •½ cup chopped fresh cilantro
- •½ cup chopped fresh parsley
- •2 tablespoons almond flour
- •3 cloves garlic
- •2 teaspoons ground cumin
- •1 teaspoon cayenne pepper
- •½ teaspoon baking powder
- •½ teaspoon coarse salt
- •½ teaspoon ground black pepper
- •¼ teaspoon baking soda
- •1 pinch ground nutmeg
- •sesame oil cooking spray
Instructions
- Pour chickpeas into the basket of a large air fryer. Cook at 220 degrees F (104 degrees C) until mostly dry, about 15 minutes. Check after 10 minutes of cooking; all liquid should be evaporated and chickpeas should still be squishy, not toasted or hardened. Turn air fryer off.
- Transfer chickpeas to a food processor. Add onion, cilantro, parsley, almond flour, garlic, cumin, cayenne, baking powder, salt, pepper, baking soda, and nutmeg. Process on medium-high speed until a chunky paste forms.
- Refrigerate mixture to let flavors develop and to enable more drying, at least 30 minutes, or up to 1 hour.
- Form mixture into 1 1/4-inch balls. Place in the air fryer basket and spray with sesame oil spray; be careful, falafel will be delicate.
- Set the air fryer to 320 degrees F (160 degrees C) and cook for 10 minutes. Coat with more sesame oil if desired, increase temperature to 350 degrees F (175 degrees C), and cook until outsides are toasted, about 10 more minutes.
Nutritional Facts
Per 4 servings
- Calories: 176
- Carbohydrate: 30g
- Fat: 4g
- Fiber: 6g
- Protein: 7g
- Sugar: 1g
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