1. In food processor, pulse garbanzo beans, garlic, jalapeño pepper, cilantro, parsley, flour, cumin, baking soda and ¼ teaspoon black pepper until incorporated and sticks together when squeezed in palm of hand. Transfer garbanzo bean mixture to medium bowl; cover and refrigerate at least 1 hour or up to overnight. Makes about 1¾ cups..
2. Line rimmed baking pan with parchment paper. Using 2 small spoons, drop garbanzo bean mixture into 2¼-inch mounds on prepared pan, then shape into 1¾-inch balls; freeze 20 minutes. Makes 12 falafel.
3. Preheat 3-quart air fryer to 400° for 5 minutes; spray falafel with cooking spray. In 2 batches, air fry falafel 8 minutes or until golden brown and crisp.
4. Serve falafel in pita pockets drizzled with yogurt and topped with tomato, cucumber and/or onion, if desired; squeeze lemon wedges over pitas, if desired.
- 3 g fat
- 1 mg Cholesterol
- 530 mg Sodium
- 52 g Carbohydrates
- 15 g Fiber
- 3 g Sugars
- 2 g Added Sugars
- 18 g Protein
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Nutritional Information
- 3 g fat
- 1 mg Cholesterol
- 530 mg Sodium
- 52 g Carbohydrates
- 15 g Fiber
- 3 g Sugars
- 2 g Added Sugars
- 18 g Protein
Directions
1. In food processor, pulse garbanzo beans, garlic, jalapeño pepper, cilantro, parsley, flour, cumin, baking soda and ¼ teaspoon black pepper until incorporated and sticks together when squeezed in palm of hand. Transfer garbanzo bean mixture to medium bowl; cover and refrigerate at least 1 hour or up to overnight. Makes about 1¾ cups..
2. Line rimmed baking pan with parchment paper. Using 2 small spoons, drop garbanzo bean mixture into 2¼-inch mounds on prepared pan, then shape into 1¾-inch balls; freeze 20 minutes. Makes 12 falafel.
3. Preheat 3-quart air fryer to 400° for 5 minutes; spray falafel with cooking spray. In 2 batches, air fry falafel 8 minutes or until golden brown and crisp.
4. Serve falafel in pita pockets drizzled with yogurt and topped with tomato, cucumber and/or onion, if desired; squeeze lemon wedges over pitas, if desired.