* 2.5 cups Dried Chickpeas (not canned)
* 4 Garlic Cloves
* ½ Red Onion, chopped
* 1 cup Fresh Parsley Leaves
* ½ cup Fresh Cilantro Leaves
* ¼ cup Fresh Dill
* 1 tbsp. Ground Cumin
* 1 tsp. Ground Coriander
* 3 tsp. Salt
* 1-2 tsp. Cornstarch, for consistency
* Olive Oil Cooking Spray
FOR THE TZAZTIKI:
* ½ cup Cucumber, shredded & drained
* 1.5 cups Plain Yogurt
* ½ tsp. Garlic Powder
* 1 tsp. Salt
* Juice from 1 Lemon
* 1 tbsp. Fresh Parsley, chopped
* 1 tbsp. Fresh Dill, chopped
DIRECTIONS:
1. One day prior to making, take the dried chickpeas and cover them in water, allowing them to be completely covered by at least 3-4 inches of water. Let chickpeas soak for 20-24 hours.
2. Drain the chickpeas and pat them dry with a paper towel.
3. In the bowl of a food processor, add chickpeas along with 1 tsp. cornstarch and the remaining falafel ingredients. Pulse the mixture, scraping down the sides, as the falafel batter comes together.
4. Using your hands, form the mixture into small balls and set them aside.
5. While the air fryer preheats to 375F, make the tzatziki. Shred the cucumber with a box grater and set inside a clean kitchen towel. Twist together and squeeze out as much juice as you can. Add the cucumber to a bowl and whisk together with remaining ingredients. Set in the refrigerator until you’re ready to use.
6. Spray base of air fryer and top of falafels with cooking spray. Air fry for 15 minutes at 375F, rotating the trays at the 10-minute mark.
7. Serve falafels with your favorite pita bread, filling ingredients and tzatziki.
1 Comment
FOR THE FALAFEL:
* 2.5 cups Dried Chickpeas (not canned)
* 4 Garlic Cloves
* ½ Red Onion, chopped
* 1 cup Fresh Parsley Leaves
* ½ cup Fresh Cilantro Leaves
* ¼ cup Fresh Dill
* 1 tbsp. Ground Cumin
* 1 tsp. Ground Coriander
* 3 tsp. Salt
* 1-2 tsp. Cornstarch, for consistency
* Olive Oil Cooking Spray
FOR THE TZAZTIKI:
* ½ cup Cucumber, shredded & drained
* 1.5 cups Plain Yogurt
* ½ tsp. Garlic Powder
* 1 tsp. Salt
* Juice from 1 Lemon
* 1 tbsp. Fresh Parsley, chopped
* 1 tbsp. Fresh Dill, chopped
DIRECTIONS:
1. One day prior to making, take the dried chickpeas and cover them in water, allowing them to be completely covered by at least 3-4 inches of water. Let chickpeas soak for 20-24 hours.
2. Drain the chickpeas and pat them dry with a paper towel.
3. In the bowl of a food processor, add chickpeas along with 1 tsp. cornstarch and the remaining falafel ingredients. Pulse the mixture, scraping down the sides, as the falafel batter comes together.
4. Using your hands, form the mixture into small balls and set them aside.
5. While the air fryer preheats to 375F, make the tzatziki. Shred the cucumber with a box grater and set inside a clean kitchen towel. Twist together and squeeze out as much juice as you can. Add the cucumber to a bowl and whisk together with remaining ingredients. Set in the refrigerator until you’re ready to use.
6. Spray base of air fryer and top of falafels with cooking spray. Air fry for 15 minutes at 375F, rotating the trays at the 10-minute mark.
7. Serve falafels with your favorite pita bread, filling ingredients and tzatziki.
FULL RECIPE WITH NOTES —> [HERE](https://sliceofjess.com/my-favorite-air-fryer-falafel-sandwiches/)