Eosinophilic Esophagitis Friendly Air Fryer Falafel
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Learn more →Ingredients
4 servings
- 1 can (15 oz) chickpeas, drained and rinsed
- 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
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 3 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- 2 tbsp olive oil, divided
For serving
- pita bread, for serving (optional)
- tahini sauce or tzatziki, for serving (optional)
- 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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