Air Fryer Falafel

Ingredients

• 1/2 yellow onion, cut into quarters
• 1/4 c. packed cilantro leaves
• 1/4 c. packed parlsey leaves
• 4 cloves garlic
• 2 (15-oz.) cans chickpeas, rinsed and drained
• 2 tsp. ground cumin
• 1 tsp. baking powder
• 1 tsp. dried coriander
• 1 tsp. kosher salt, plus more
• 1/2 tsp. crushed red pepper flakes, plus more
• 1/3 c. tahini

Juice of 1/2 lemon

• 3 tbsp. (or more) water

Directions

1. In a food processor, pulse onion, cilantro, parsley, and garlic, scraping down sides, until roughly chopped. Add chickpeas, cumin, baking powder, coriander, 1 teaspoon salt, and 1/2 teaspoon red pepper flakes. Pulse until chickpeas are mostly broken down with some chunks; stop just before mixture turns into a paste. Taste and adjust seasonings.
2. Scoop out about 2 tablespoons chickpea mixture and gently form into a ball without squeezing too much or falafel will be dense. Working in batches, in an air-fryer basket, arrange balls. Cook at 370° until browned, about 15 minutes.
3. Meanwhile, in a medium bowl, combine tahini and lemon juice. Add water and stir until combined, adding more water 1 tablespoon at a time until desired consistency is reached; season with salt and red pepper flakes.
4. Serve falafel as is with sauce, in a salad, or in a pita.

Nutrition

(per serving): 64 calories, 3 g protein, 8 g carbohydrates, 2 g fiber, 1 g sugar, 3 g fat, .4 g saturated fat, 198 mg sodium