Healthy Vegan Falafel Crispy, Herby, and Air-Fried to Perfection
This Healthy Vegan Falafel recipe is crispy on the outside, tender on the inside, and packed with herby goodness. Made with chickpeas, fresh herbs, and spices, this falafel is air-fried to perfection using minimal oil for a guilt-free, delicious plant-based meal. Perfect for stuffing into pita pockets, wraps, salads, or as a snack, this easy and nutritious recipe is ideal for anyone looking to enjoy a classic Mediterranean dish with a healthy twist.
Equipment
- 1 Food processor
Ingredients
- 1 cup Dry chickpeas
- 20 g Fresh parsley Parsley
- 10 g Other fresh herbs Mint, dill, coriander (optional)
- 1 Onion 1 large or two small
- 2 Garlic cloves Grated
- 1 teaspoon Cumin Ground
- ½ teaspoon Turmeric Ground
- 1 teaspoon Cinnamon Ground
- ½ teaspoon Chili powder
- ¼ teaspoon Black pepper
- 1½ teaspoon Salt
- 1 tablespoon Olive oil
- 1 teaspoon Olive oil for greasing the silicon molds
- 2 tablespoon Psyllium husk
Instructions
Soak and Prepare the Chickpeas
- Soak the dry chickpeas in plenty of water for 48 to 72 hours. The chickpeas will absorb water and expand significantly. I usually start soaking them on Wednesday if I plan to make falafel on Saturday as part of the meal planning, and it works great.
- Check readiness: After soaking, the chickpeas should be plump and easy split when pressed between your fingers.
- Drain and Rinse: Once soaked, drain and rinse the chickpeas well. They are now ready to be ground and used in the falafel mix.
- Grind Chickpeas: Transfer the soaked chickpeas to a food processor. Pulse until the chickpeas have a grainy texture (resembling coarse sand), but do not overprocess them into a paste.
- Transfer: Move the ground chickpeas into a large mixing bowl.
Prepare the Falafel Mixture
- Add the remaining ingredients: To the bowl with ground chickpeas, add the finely diced onion (brunoise), grated garlic cloves, finely chopped herbs, spices, a tablespoon of olive oil, and two tablespoons of psyllium husk.
- Mix by Hand: Using your hands, mix everything together until well combined. Ensure that all the ingredients are evenly distributed. Taste and adjust for salt and spiciness as per your liking.
Shape and Prep for Freezing
- Prepare Molds: Lightly grease silicone molds with about 1 teaspoon of olive oil. I am using one teaspoon to grease all, including the patties' tops.
- Form Patties: Take about 1 tablespoon of the mixture and form it into small patties with your hands.
- Place Patties: Place the formed patties into the greased molds.
- Brush with Olive Oil: Lightly brush the tops of the patties with a bit of olive oil for extra crispiness.
Freeze and Store for Meal Planning
- Freeze: Freeze the falafel patties in the molds for at least 3 hours. This helps them hold their shape during air-frying, making them crispy on the outside and soft and tender on the inside.
- Store: Once frozen, you can transfer the patties to an airtight container or freezer bag. They can be kept in the freezer for future use, making it easy to prepare meals on busy weeknights.
Cook in the Air Fryer
- Preheat Air Fryer: When ready to cook, preheat your air fryer to 200°C (392°F).
- Air-Fry Patties: Place the frozen falafel patties in the air fryer basket. Cook for 15 minutes, flipping halfway through, until they are golden brown and crispy on the outside.
Serve and Enjoy
- Serve: Remove the falafel from the air fryer and let it cool slightly. If desired, serve the falafel simple as a snack, warm with a drizzle of yogurt dressing, or add these to green salads for an extra protein boost. They are perfect for stuffing into pita pockets or sandwiches, making them ideal for quick, healthy meals throughout the week.
Nutrition
Calories: 55kcalCarbohydrates: 8gProtein: 2gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 182mgPotassium: 115mgFiber: 3gSugar: 1gVitamin A: 151IUVitamin C: 3mgCalcium: 21mgIron: 1mg
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