Low Sodium Air Fryer Falafel

Total time1 hr 40 min

Prep time20 min

Cook time20 min

These crisp little patties are packed with fresh herbs and warm spice, blitzed together until they hold their shape but still keep a little texture — not a smooth paste. Chilling the mixture before shaping is the trick to falafel that stays firm and doesn't crumble apart in the air fryer, and a light brushing of olive oil is all it takes to get that deep golden, crackly crust without a drop of oil frying. Bright cilantro and parsley, garlic, cumin, and coriander give every bite serious flavor, with a hit of cayenne if you want some kick. Pile them into warm pita with cucumber, tomato, and a cool tahini or tzatziki drizzle for a satisfying, plant-forward meal. It's an easy dish to keep in your low-sodium rotation whenever you're craving something crunchy on the outside and tender in the middle.

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Ingredients

4 servings

1 can (15 oz) chickpeas, drained and rinsed
Wholesome Pantry Organic Chickpeas, 16 oz Sprouts Farmers Market No Salt Added** Garbanzo Beans 15.5 OZ 365 by Whole Foods Market Organic Unsalted Garbanzo Beans, 13.4 oz Organic Garbanzo Beans, 15 oz Organic Low Sodium Garbanzo Beans, 15 oz
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½ cup fresh flat-leaf parsley leaves, loosely packed
½ cup fresh cilantro leaves, loosely packed
3 cloves garlic, roughly chopped
½ small yellow onion, roughly chopped
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp cayenne pepper (optional)
3 tbsp all-purpose flour
1 tsp baking powder
2 tbsp olive oil, divided

For serving

pita bread, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
tahini sauce or tzatziki, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
sliced cucumber and tomato, for serving (optional)

Instructions

1
Spread the drained chickpeas on a clean kitchen towel or paper towels and pat them as dry as possible. Excess moisture is the main reason falafel falls apart or turns out dense, so take a full minute here.
2
Add the chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, salt, black pepper, and cayenne (if using) to a food processor. Pulse in short bursts — about 10 to 12 pulses — until the mixture is finely chopped and holds together when pressed between your fingers, but is not a smooth paste. Scrape down the sides as needed.

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