Air Fryer Falafel Gluten Free Recipes
AIR FRYER FALAFEL (GLUTEN FREE)
No need to soak dry chickpeas overnight for this quick recipe, which is gluten free and lower carb if you substitute ground almonds or almond flour for wheat flour, as I do. All you need is an air fryer to make delicious, crispy, healthier falafel.
Provided by GingerSpice
Categories Falafel
Time 1h35m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 29.9 g, Fat 3.7 g, Fiber 6.4 g, Protein 7.2 g, SaturatedFat 0.4 g, Sodium 718.6 mg, Sugar 1.2 g
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- Add all the ingredients to a food processor. Pulse until mixture resembles a paste. You do not want it to be completely smooth.
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- Blend the mixture together to combine, adding the lemon juice, as needed, to get the mixture moving. Blend until you get a course dough.
- Form about 14 falafel patties and work in batches to air fry, depending on the size of your air fryer basket. Do not overcrowd.
- Air fry the falafel at 380° for about 7 minutes on the first side, flip, and air fry again for about another 5 minutes. Repeat for the rest of the batches.
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- Watch the video in the post for easy visual instructions.The day before you start making the falafel, place the dried chickpeas in a large bowl. Fill it with plenty of water (the chickpeas should be covered by at least 3 inches/7 cm but add more water if needed) and soak for 18-24 hours. Drain the chickpeas completely and use a paper towel to lightly pat dry them (if they are too wet).
- Transfer the chickpeas along with all other ingredients to a large food processor. If you have a small food processor, you will need to work in batches. Process everything for about 20 seconds, then scrape down the sides of the food processor and blend again. Do this a few times until the mixture is well combined, but not mushy.
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