This GF Falafel from @namelymarly was so good and super easy to prepare! I love the blend of fresh dill, parsley and cilantro .
I tweaked this recipe to keep it grain free by subbing 1/3 cup chickpea flour in place of GF
Best part of this recipe is that you air fry these babies for 15 min to tender crisp perfection finish with just a spritz or two of olive oil after cooking. If you don't have an air fryer, these can be back @ 350 for 25-30 min.
Enjoy them over a salad for a deliciously satisfying GF and vegan lunch
These falafel will keep for 7 days in the fridge in a sealed container and can even be frozen.
1 15 oz can chickpeas drained
1 cup chopped white onion
6 small cloves garlic
1 tablespoon lemon juice
1 cup lightly packed parsley leaves
½ cup lightly packed cilantro leaves
¼ cup lightly packed fresh dill leaves
1 teaspoon baking powder
2 teaspoons cumin
1 teaspoon salt
1/3 cup chickpea / garbanzo flour
Add chickpeas, onion, garlic, lemon juice, parsley, cilantro, dill, flour, baking powder, cumin, and salt to a food processor. Pulse until a coarse crumb texture is formed. Stop to scrape down the sides of the bowl as needed.
Transfer the falafel mixture to a bowl, cover, and refrigerate for 1 hour (or up to 2 days before cooking).
While the falafel mixture sets, prepare the vegan tahini sauce. Whisk together the vegan yogurt, tahini, and lemon juice until combined. Add salt and pepper and stir to combine. Cover and refrigerate until time to serve.
Once the falafel mixture is chilled, use a spoon or cookie dough scooper to measure out 1 tablespoon of the dough. Form into balls. Place falafel balls on a plate. Repeat until all the batter has been used.
Spray the air fryer basket with vegetable cooking spray. Preheat air fryer to 375°F.
Use tongs to place raw falafel in the basket, arranging them on the bottom of the basket. Return basket to air fryer and cook for 15 minutes, removing the basket and using tongs to turn falafel once or twice during cooking time. Once done, remove falafel from the air fryer basket. Allow them to cool slightly.
Serve over salad with a scoop of hummus