Air fryer falafel

Crunchy shell, herby green middle, and they hold together instead of crumbling.

Use dried chickpeas soaked overnight, never tinned. Tinned are too wet and will collapse into mush no matter what you bind them with.

Ingredients

Serves 4 · tap to check off

• 250g dried chickpeas, soaked overnight (not tinned)
• 1 small onion and 2 garlic cloves
• Large handful each parsley and coriander
• 1 tsp cumin, 1 tsp baking powder, salt
• Oil spray

Method

1. Blitz. Pulse everything to a coarse, couscous-like texture. Do not make a paste.
2. Chill. Rest the mix in the fridge for 30 minutes so it firms up.
3. Shape. Form into 16 small patties, which hold better than balls.
4. Air fry. Mist with oil and cook at 375°F for 14 minutes, turning once.