Herby falafel made from soaked chickpeas and air-fried until crisp, served with tahini and pita. This mango version is finished with mango. Ready in about 35 minutes.
Prep 20 min Cook 15 min Serves 4 Medium
Ingredients
🧅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
🥭Mango1, diced
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
Top with diced mango.
Chef's tip
Use soaked dried chickpeas, not canned; canned ones make falafel fall apart.
