Gluten-Free Air-Fried Falafel

1. 1

   Place the chickpeas in the basket of a large air fryer. Cook at 220 degrees F (104 degrees C) until mostly dry, about 15 minutes. Check after 10 minutes of cooking; all liquid should be gone and the chickpeas should still be soft, not toasted or hardened. Turn the air fryer off.

2. 2

   Move the chickpeas to a food processor. Add the onion, cilantro, parsley, almond flour, garlic, cumin, cayenne, baking powder, salt, pepper, baking soda, and nutmeg. Process on medium-high speed until you have a chunky paste.

3. 3

   Refrigerate the mixture to let the flavors develop and to allow further drying for at least 30 minutes, or up to 1 hour.

4. 4

   Shape the mixture into 1 1/4-inch balls. Place them in the air fryer basket and spray with sesame oil spray; handle carefully, as the falafel will be delicate.

5. 5

   Set the air fryer to 320 degrees F (160 degrees C) and cook for 10 minutes. If desired, coat with more sesame oil, increase the temperature to 350 degrees F (175 degrees C), and cook until the outsides are toasted, about 10 more minutes.

• Calories 234.16 kcal Moderate
• Protein 7.05 g Moderate
• Carbs 39.39 g Moderate
• Total Fat 4.48 g Moderate
• Saturated Fat 0.23 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 128.42 mg Moderate
• Fiber 7.43 g Good Source
• Sugar 2.93 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 424.38 mg Good Source
• Iron 3.57 mg Moderate
• Potassium 418.2 mg Low Source
• Vitamin A 67.87 mcg_rae Low Source
• Vitamin C 52.67 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Garlic 🧄
• Onions 🧅