Ingredients

Method

• 200 g dried chickpeas, soaked overnight
• 10 g parsley, leaves and stems, roughly chopped
• 10 g coriander, leaves and stems, roughly chopped
• 5 g dill, roughly chopped
• 2 cloves garlic
• 2 t ground cumin
• 2 t ground coriander
• 1 t bicarbonate of soda
• 1 t baking powder
• salt, to taste
• chilli powder, to taste (optional)
• olive oil spray, to coat
• hummus, for serving
• red onion, finely chopped, for serving
• red apple, finely sliced, for serving
• sumac, for serving
• fresh coriander, to garnish

Method

Ingredients

1. Add the drained chickpeas to a blender with the parsley, coriander, dill, garlic, cumin, ground coriander, baking powder, salt and chilli powder, if using. Blend to form a coarse but mouldable mixture that can be shaped into falafel.

2. Using 2 spoons or by hand, shape equally sized falafel.

3. Place the falafel in an air-fryer and spray with the olive oil to coat well. Cook for 10 minutes, then turn over and cook for a further 5 minutes. Serve with hummus, onion, apple and sumac, or your favourite dip. Garnish with the coriander.

Find more air fryer recipes here.

Stylist: Marcelle van Rooyen
Videographer: Romy Wilson
Photographer: Shavan Rahim