Recipe by Tiffin and Tea
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A middle eastern street food favourite. Warm and crunchy falafel. Delicious served in Pitta or Naan with Tahini and Pickles.
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Cooking mode
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- 1 cup dried chickpeas, soaked overnight
- 1 green chilli
- 1 onion - roughly chopped
- 3 cloves of garlic
- A bunch flat leave parsley roughly chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 3/4 tsp salt
- 1/4 tsp baking powder
- 3-4 tbsp gram/chickpea Flour
- oil to brush
Utensils
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Step 1
Scoop the chickpeas out of the water with your hands and add to blender with chilli, onion, garlic and parsley. Blend to combine leaving some chunks
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Step 2
Stir in ground cumin, ground coriander, salt, baking powder and gram flour. The amount of gram flour used will depend on how wet you mixture feels.
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Step 3
Shape into balls or oval shapes.
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Step 4
Brush falafel all over with oil.
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Step 5
Place basket in unit and close crisping lid.
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Step 6
Preheat the unit by selecting air crisp. Set the temperature to 190° C, and set the time to 5 minutes. Select start.
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Step 7
After 5 minutes, place half the falafel in the basket. If you put them all in at once, they won’t get crispy.
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Step 8
Close the lid. Select air crisp, set temperature to 190° C, set time to 20 minutes. Select start.
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Step 9
Turn the falafel at 10 minutes, close the lid and continue cooking.
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Step 10
Repeat with remaining falafel.
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Step 11
Serve warm in Pitta or Naan with Tahini and Pickles.
