Ingredients
1/2 yellow onion, cut into quarters
1/4 c. packed cilantro leaves
1/4 c. packed parlsey leaves
4 cloves garlic
2 (15-oz.) cans chickpeas, rinsed and drained
2 tsp. ground cumin
1 tsp. baking powder
1 tsp. dried coriander
1 tsp. kosher salt, plus more
1/2 tsp. crushed red pepper flakes, plus more
1/3 c. tahini
Juice of 1/2 lemon
3 tbsp. (or more) water
Preparation
Step 1In a food processor, pulse onion, cilantro, parsley, and garlic, scraping down sides, until roughly chopped. Add chickpeas, cumin, baking powder, coriander, 1 teaspoon salt, and 1/2 teaspoon red pepper flakes. Pulse until chickpeas are mostly broken down with some chunks; stop just before mixture turns into a paste. Taste and adjust seasonings.Step 2Scoop out about 2 tablespoons chickpea mixture and gently form into a ball without squeezing too much or falafel will be dense. Working in batches, in an air-fryer basket, arrange balls. Cook at 370° until browned, about 15 minutes.Step 3Meanwhile, in a medium bowl, combine tahini and lemon juice. Add water and stir until combined, adding more water 1 tablespoon at a time until desired consistency is reached; season with salt and red pepper flakes.Step 4Serve falafel as is with sauce, in a salad, or in a pita.
Want to make the best pita sandwich with your falafel? Try making homemade pita bread for it! Have you made these yet? Let us know how it went in the comments below!
