This homemade falafel recipe is packed full of chickpeas and beautiful fresh herbs. Perfect to serve as an appetizer or even as a main meal.
Soak dry chickpeas for a minimum of 8hrs or overnight in water, make sure your bowl has enough room as chickpeas will expand double in size
Drain and pulse the soaked chickpeas in a food processor a few times until they are chopped
Roughly chop all herbs and add into the food processor along with all other ingredients
Blitz together until all ingredients are combined and finely diced, make sure to not over blitz as you want to keep some texture
Using your hands and with a tablespoon, roll mixture into balls and place on a tray lined with baking paper
Refrigerate for one hour
To make the tahini sauce, add all ingredients in a bowl and whisk together until a creamy consistency is achieved. If it's too thick, add more water to thin it out
Follow your preferred cooking method below then serve with tahini dip and a side of pickles is always a great combo. To serve as a main, serve with rice and salad or works well in a wrap.
Deep fry falafels into heated oil for a few minutes until golden on each side. Fry in batches and don't overcrowd the pot so falafels aren't touching
Remove and place on paper towels to remove excess oil
Heat Air Fryer to 180°C/350°F
Place Falafel balls gently inside ensuring they are not touching and spray the tops with oil spray (I use olive oil spray)
Cook for 11 - 13 minutes then take them out, they should be golden. Turn them around and spray the tops with oil then cook for another 2 minutes.
- The information on the nutritional table is the falafel being “uncooked” so the frying oil is not included. This will vary on the type of oil that’s being used along with the cooking method
Calories: 77kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 34mg | Potassium: 234mg | Fiber: 4g | Sugar: 3g | Vitamin A: 562IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 2mg