Homemade Falafel

By Cooking With Ayeh

Ingredients

Instructions

1. Soak the dried chickpeas in plenty of water overnight, or for at least 8 hours. Use a bowl big enough, since they will double in size.
2. Drain the soaked chickpeas and pulse them in a food processor a few times until chopped.
3. Roughly chop all the herbs and add them to the food processor with the other ingredients.
4. Blitz until everything is combined and finely diced, but don't overprocess; keep some texture.
5. With wet hands and a tablespoon, shape the mixture into balls and place them on a tray lined with baking paper. Refrigerate for 1 hour.
6. For the tahini sauce, put all its ingredients in a bowl and whisk until creamy. If it is too thick, add more water to thin it.
7. For deep frying: fry the falafel in heated oil for a few minutes until golden on each side. Fry in batches without crowding the pan so they don't touch. Drain on paper towels.
8. For air frying: preheat the air fryer to 350°F/180°C. Place the falafel in a single layer without touching, spray the tops with olive oil, and cook for 11–13 minutes until golden. Turn them, spray the tops again, and cook for another 2 minutes.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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