Air-fried falafel is filled with garlic, scallions, onions, herbs, and spices and is tender within and golden and crunchy outside. This vegan, dairy-free recipe goes well in salads, pitas, burgers, and as a tasty snack!
– 15.5ouncecan chickpeasrinsed and drained – 1small yellow onionquartered – 4clovesgarlic – 1/3cupchopped parsley – 1/4cupchopped scallion – 1teaspooncumin – 1teaspoonsmoked paprika – 1teaspoonItalian dried herb – 1/2teaspoonkosher salt – 1/8teaspooncrushed red pepper flake – 1teaspoonbaking powder – 4tablespoonsall-purpose flourplus more for dusting – olive oil spray – For serving: – hummu – sliced tomatoe – cucumber – pita bread
Ingredients
To remove as much moisture as possible from the chickpeas, dry them on paper towels after they have been rinsed.
In the bowl of a food processor with a steel blade, put the garlic, onions, parsley, scallions, cumin, salt, and red pepper flakes.
Add the chickpeas and pulse two or three times until they are just blended. Make sure they are not crushed. Process for 30 to 60 seconds until everything is well mixed.
Add the baking powder and flour, scrape the bowl sides with a spatula, and pulse a few times.
Put the mixture in a bowl and add the dried Italian herbs and paprika. Put in a bowl and cover. Put in the fridge for two to three hours.Warm the air fryer up to 350F.
Create a total of twelve falafel balls, and if the mixture is too sticky, sprinkle some flour on both your hands and the surface you will be working on.
Place the falafels in the basket of the air fryer in a single layer, making sure that they do not touch or overlap with one another.
Apply some frying oil to the falafel, and then spritz it with the oil once it has been added.
Cook the bacon for fourteen minutes, turning it over halfway through the cooking process, in order to get a color that is golden brown.
It is important to make sure that the serving is composed of pita bread, vegetables, and hummus by themselves.
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