Easy Falafel recipe perfect to feed a crowd. Stuff them in your pita or serve them with hummus - either ways they are delicious. Naturally Vegan, Dairy Free, Gluten Free !
Rinse the chickpeas twice in running water and soak them in nearly twice the amount of water for atleast 8 hours or over night. They would nearly double in size. Drain the water and rinse again.
Add them in batches to a food processor or a grinder jar along with chopped onions, garlic, cumin and coriander powder. Grind them and scrape the sides until you get a smooth paste. Add the chopped parsley and coriander leaves and blend again. Adjust salt as needed.
Once you have achieved the desired texture for the falafel mixture, transfer them to the bowl. Cover with cling film and refrigerate for 2 hours.
Add the baking powder to the falafel mixture and prepare for deep frying.
Deep Frying - Heat Oil in medium heat. While the Oil is getting heated, make small falafel balls and set them side. While frying anything, as a precaution, I would test with one to check if the mixture does not separate out and the oil is well heated. Once this works, I would add 4-5 falafel balls together in the next batch. Fry for approximately 4-5 minutes until golden brown. Drain them onto a kitchen towel.
Air Frying Falafel - Preheat the Airfryer to 180C. Arrange the shaped falafel balls in the airfryer basket and brush them with oil. Air fry for 16- 18 minutes, checking in between until its done.
Repeat the process for the remaining falafel balls.
Notes
Adding flour to the falafel mixture is option. you can add 1 1/2 tsp chickpeas flour or plain flour.This is an eggless recipe. Some people prefer adding eggs to ensure binding is 100% . I have not tested it, hence cannot guarantee.If you do not have parsley at hand, you may replace all of them with coriander leaves.