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Falafels : Fried, Baked or Air Fried

Falafel: Fried, Baked or Air Fried

These delicious high protein Falafels are great, baked, fried, or cooked in the air fryer. Oh, and they’re vegan, too.
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Prep Time 30 minutes
Cook Time 25 minutes
Soaking Time 18 hours
Total Time 1 hour 5 minutes
Servings: 24 Falafels
Course: Lunch, Main Course
Calories: 57
Ingredients Equipment Method

Ingredients
  

  • 400 g Dried Chickpeas Do Not Use Cooked or Tinned Chickpeas
  • ½ Tsp Bicarbonate of Soda
  • 1 Large Bunch of Parsley Stalks Removed
  • 1 Large Bunch of Coriander Stalks Removed
  • 1 Medium Onion Chopped Roughly
  • 6 Garlic Cloves Peeled
  • 2 Tsp Ground Cumin
  • 2 Tsp Ground Coriander
  • Salt / Pepper to taste
  • 1 Tsp Baking Powder
  • Oil for deep-fat frying

Equipment

  • 1 Food Proccessor

Method
 

  1. The night before, place the chickpeas in a large bowl with the bicarbonate of soda. Cover with enough water to allow the chickpeas to double in size.
  2. Drain the chickpeas and pat dry.
  3. Add chickpeas, herbs, onion, garlic, baking powder, and ground spices to a food processor. Blend in batches if necessary until the mixture is combined.
  4. Empty into a clean bowl and chill for an hour.
  5. Once the felafel mixture has set, roll into balls and prepare to cook using one of the methods below.
  6. TO Fry: Fill a medium-sized pan with vegetable oil and heat it to 170C or 350F. Gently lower 8 balls into the pan and cook for 2-3 minutes until crisp and golden.
  7. To Oven Bake: Preheat the oven to 220C or 200C Fan or 425F or Gas 7. Line a baking tray with parchment paper and brush the felafels with oil. Bake for 25-30 minutes, turning once. Turn once during cooking.
  8. To Air Fry: Heat an air-fryer to air fry at 200C or 400F. Place the patties into the air fryer and fry for 10-15 minutes until golden brown. Turn once during cooking.