Herby falafel made from soaked chickpeas and air-fried until crisp, served with tahini and pita. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 35 minutes.
Prep 20 min Cook 15 min Serves 4 Medium
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧅Onion1/2
🧄Garlic3 cloves
🫙Chickpeas1 cup dried, soaked overnight
🌿Fresh Cilantro1/2 cup
🫙Olive Oilfor spraying
🌶️Ground Cumin1 tsp
🌿Fresh Parsley1 cup
🫙Baking Powder1/2 tsp
🫙Ground Coriander1 tsp
🌾Chickpea Flour2 tbsp
Optional extras
🫙Tahinito serve
🌾Pita Breadto serve
Instructions
1
Drain the soaked (uncooked) chickpeas well.
2
Pulse with onion, garlic, herbs and spices until finely chopped but not pasty.
3
Mix in baking powder, chickpea flour and salt; chill 30 minutes.
4
Shape into patties, spray with oil and air fry at 190°C for 12–15 minutes, turning once.
5
Serve in pita with tahini sauce.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Use soaked dried chickpeas, not canned; canned ones make falafel fall apart.
