Air Fryer Falafel Balls are crunchy on the outside, soft on the inside, and perfect on salads or stuffed into a pita. Drizzle with homemade tahini dressing!
Course Main Course
Prep Time 30minutes
Cook Time 12minutes
Total Time 42minutes
Author Becky Striepe
1/2cupdiced sweet onion
2cupscooked or 1 15 ounce can chickpeasdrained and rinsed
juice of 1 fresh lemon
1teaspooneach ground cumin and garlic powder
In a large frying pan, heat the olive oil on medium high heat. Cook the onions and carrots until they soften, about 7 minutes, then transfer them to a large bowl.
Put the cashews and oats into your food processor and grind until you get a coarse meal. Add that to the bowl with the veggies.
Put the chickpeas into your food processor with the soy sauce and lemon juice and puree until they’re semi-smooth (some chunks are totally okay). You’ll probably need to stop and scrape down the side a few times to get things moving. Transfer those to the same bowl, then stir in the flax and spices. Make sure everything is incorporated really well, and use a fork to mash up any big pieces of chickpeas that you encounter while you’re stirring. It’s fine if you don’t mash every single chickpea. This recipe is very forgiving.
Use your hands to create 12 falafel balls from the dough, then arrange them in a single layer in your air fryer basket.
Cook at 370 for 12 minutes, shaking after 8 minutes.