Falafel is a popular Middle Eastern “fast food” made of chickpeas, fresh herbs, and spices formed into small patties or balls. It’s thought that falafel originated in Egypt as Coptic Christians looked for a hearty replacement for meat during long seasons of fasting or lent. It has also become a popular vegan food in Egypt and throughout the Middle East.
Ingredients:
- It is best to use soaked dry chickpeas (250g dry / 24H in cold water with a little bit of baking soda; they will double in size), but a can will also do it (NOT IF OIL FRYING).
- A clove of Garlic.
- Fresh herbs like Coriander / Parsley / Basil (or a combination of those)
- Half an Onion.
- A tiny bit of Olive Oil.
- 1/2 tsp of baking powder. (optional)
- Salt /pepper and/or other spices are used to give an authentic flavour (like cumin and coriander).
- Sesame seeds, if you can tolerate them.
How to Make:
- Put everything in the Blender and pulse to get a coarse puree.
- Use a tablespoon to measure a dose and roll small balls of the puree in your hands.
- Put in the Air Fryer at 190 for 10 minutes, shake in the middle of the cooking time.
- It is possible to Oil Fry these as well, but if you do, you cannot use canned chickpeas.
