Ingredients

• 1 , 15.5 ounce
• 1 small yellow onion , roughly chopped
• 0.5 cups chopped fresh cilantro
• 0.5 cups chopped fresh parsley
• 2 tablespoons almond flour
• 3 cloves garlic
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 0.5 teaspoons baking powder
• 0.5 teaspoons coarse salt
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons baking soda
• 1 pinch ground nutmeg
• sesame oil cooking spray

Instructions

1. 1 Pour chickpeas into 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 evaporated and chickpeas should still be squishy, not toasted or hardened. Turn air fryer off.
2. 2 Transfer chickpeas to a food processor. Add onion, cilantro, parsley, almond flour, garlic, cumin, cayenne, baking powder, salt, pepper, baking soda, and nutmeg. Process on medium-high speed until a chunky paste forms.
3. 3 Refrigerate mixture to let flavors develop and to enable more drying, at least 30 minutes, or up to 1 hour.
4. 4 Form mixture into 1 1/4-inch balls. Place in the air fryer basket and spray with sesame oil spray; be careful, falafel will be delicate.
5. 5 Set the air fryer to 320 degrees F (160 degrees C) and cook for 10 minutes. Coat with more sesame oil if desired, increase temperature to 350 degrees F (175 degrees C), and cook until outsides are toasted, about 10 more minutes.

Nutrition per serving