Black Chickpeas Falafel Airfryer Recipe

What are Falafels?

Falafels are very delicious Mediterranean fast food. These are made with chickpeas, herbs, and a few spices that are rolled into balls or patties and deep-fried. These continue to be a daily grub in Egypt on the streets! To say they are delicious is definitely an understatement. These are served stuffed in warm pita bread with sauces. You can also serve them along with hummus, easy sour cream sauce, tahini sauce, or make yourself a mezze platter! They also taste great in salads and are a great way to add protein to your salads.

Why You Should Try This Recipe!

I am using black chickpeas while the traditional recipe uses white chickpeas. Both chickpeas have their own share of nutrients so we should incorporate both kinds into our diet. Making these falafels, with black chickpeas, gives us an opportunity to start incorporating black chickpeas into our diet. This recipe is loaded with cilantro, mint, and spinach! They are deliciously crispy on the outside, and beautifully moreish on the inside. All in all, this is a pantry staple recipe and super easy to make. Thank you, Air Fryer! It makes the job easy and less messy. I think I have given you all the reasons why this recipe is a must-try for you!

Expert Tips to Make Falafel Recipe

Soak The Chickpeas - So here’s what you need to do. Remember to soak the kala chana for at least 10 -12 hours. If so, you can soak them for up to 24 hours. This ensures that your chickpeas are soaked well as we don’t boil them for this recipe.

Dry the Soaked Chickpeas - The next best thing you want to do is, drain your soaked chickpeas and towel dry them. This will make sure that your fritter mix is not too wet. This will help you shape the fritter mix into balls or patties. Use Herbs and Aromatics - Add parsley, cilantro, mint, dill, etc. The world is your oyster. I also add spinach for that added nutrition. Onions, garlic and green chilies are here to work the magic in this recipe. Yes, I am a mom now, and stuffing nutrition in every meal my child eats is legit the only thing I think about. Make the Batter - Use a food processor to make this fritter mix and pulse until a smooth batter is formed.

Refrigerate the Batter - Refrigerate the batter for at least 30 mins to an hour. This will make sure you can form the falafel balls or patties easily. Baking Powder - Don’t skip adding the baking powder, I use aluminum-free baking powder. This will act as a rising agent, which will make the falafels airy and fluffy inside.