Herby falafel made from soaked chickpeas and air-fried until crisp, served with tahini and pita. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. 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
🌿Fresh Basil1 cup
🫙Olive Oilfor spraying
🌶️Ground Cumin1 tsp
🌿Fresh Parsley1 cup
🫙Baking Powder1/2 tsp
🫙Ground Coriander1 tsp
🫙Pine Nuts2 tbsp
🌾Chickpea Flour2 tbsp
Optional extras
🧀Parmesan Cheese1/4 cup
🫙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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Use soaked dried chickpeas, not canned; canned ones make falafel fall apart.
