Featured On Tastemade: Air Fried Falafels + Red Cabbage Quick Pickle
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Air fried Falafels- My favorite way to cook these delicious chick pea patties! Perfect accompaniments for these are fresh pickled red cabbage and a tasty tahini sauce to these crispy delights.
The falafel is thought to have originated in Egypt and is a popular Middle Eastern fast food. It's made with a fresh mixture of chickpeas (or fava beans), fresh herbs, and spices.
When cooked in the air fryer falafels still came out medium brown on the outside and fluffy and light green on the inside kind. You can also deep fry them for a crispier brown and more of a fattier crunch if you prefer.
Tips:
Featuring the Nuwave Pro-smart oven for my air-frying needs. So excited to upgrade from my old basket style air-fryer! #gifted, go to my store page for my discount code.
Use dried chickpeas for better consistency & texture than canned.
A little baking soda helps dried chickpeas get softer in the water soaking process
Baking powder is a raising agent so it will help make your falafels stay flufflier and softFlour is added as a binding agent but not required, sometimes people use an egg to help bind it as well. The falafels cracked a little but it didn't bother me.
INGREDIENTS
1 1/4 cup dried chickpeas
6 cups water, enough to fully soak chickpeas
1/2 tsp Baking soda
1/2 cup red onion (or white, loosely chopped)
1 cup of parsley or cilantro (or both, loosely chopped)
3 Garlic cloves (loosely chopped)
1/2 de-seeded red chili pepper, or green chili (optional)
1 small tiny knob ginger (peeled)
1 1/2 tbs sesame seeds
1 tsp salt
1/2 tbs Ground Cumin
1/2 tbs Ground Coriander
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp Ground black Pepper
1/4 tsp Cayenne Pepper (optional for heat)
1 tbs toasted sesame oil
1 tbs AP flour
1 tbsp Chickpea Flour (or another tbs of AP flour)1 tbs baking powder (add on day of cooking)
Light olive oil (for brushing)
PREPARATION
1. Wash chickpeas, transfer to a large bowl and soak in baking soda and water for 12-24 hours (until chickpeas are softened and plumped). Cover peas with at least 2" water.
2. Rinse and Drain chickpeas (15 min) in colander, pat dry.
3. Add chickpeas in food processor. Add all other ingredients (except baking powder) and pulse until coarsely mixed (Pulse, about 15-20 seconds at a time. Do not pulverize into a puree, should look like minced small crumbles), scrape down sides as needed. Then transfer to a bowl and refrigerate for 30 min to 2 hours, this will help to form balls easier.
4. When ready to cook falafels, add baking powder to the falafel mixture stir well to combine.
5. Add a little light olive oil to hands so they are easier to form and the balls are lightly coated in oil or brush light olive oil all over falafels. Form small Falafel balls (about 1 small ice cream scoop each), press into slight patties, and place onto baking sheet (line with parchment for easier clean up). If you are deep frying, make balls. If you are air frying or pan frying, patty shapes are easier to cook.
Air Fryer:
1. Pre-heat air fryer to 350 degrees F
2. Coat or brush each falafel with light olive oil
3. Line pan with foil, drizzle some oil, fry one side for 10-15 min, flip and do other side for 10-15 min, don't over crowd.
--PICKLED RED CABBAGE
Ingredients
1/2 shredded red cabbage
2 shallot onions (thinly sliced)
2 1/2 teaspoons fine sea salt
Pickling spices:
1 tsp sugar
1 tsp salt
1/2 tsp fennel seeds
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp dried oregano1/2 cup red wine vinegar
1/2 cup water
PREPARATION1. Salt cabbage with 1 1/2 tsp salt. Toss with your hands in a large bowl and gently massage, place into colander and let drain for at least 1 hour. Rinse and squeeze excess water from cabbage.
2. Transfer cabbage to a bowl. Add sugar, 1tsp salt, and spices to cabbage and lightly massage and toss to incorporate.3. Add vinegar and water and transfer to a pickling jar.