In food processor, pulse garbanzo beans, garlic, jalapeño pepper, cilantro, parsley, flour, cumin, baking soda and ¼ teaspoon black pepper until incorporated and sticks together when squeezed in palm of hand. Transfer garbanzo bean mixture to medium bowl; cover and refrigerate at least 1 hour or up to overnight. Makes about 1¾ cups.
Line rimmed baking pan with parchment paper. Using 2 small spoons, drop garbanzo bean mixture into 2¼-inch mounds on prepared pan, then shape into 1¾-inch balls; freeze 20 minutes. Makes 12 falafel.
Preheat 3-quart air fryer to 400° for 5 minutes; spray falafel with cooking spray. In 2 batches, air fry falafel 8 minutes or until golden brown and crisp.
Serve falafel in pita pockets drizzled with yogurt and topped with tomato, cucumber and/or onion, if desired; squeeze lemon wedges over pitas, if desired.
Ingredients
Directions
In food processor, pulse garbanzo beans, garlic, jalapeño pepper, cilantro, parsley, flour, cumin, baking soda and ¼ teaspoon black pepper until incorporated and sticks together when squeezed in palm of hand. Transfer garbanzo bean mixture to medium bowl; cover and refrigerate at least 1 hour or up to overnight. Makes about 1¾ cups.
Line rimmed baking pan with parchment paper. Using 2 small spoons, drop garbanzo bean mixture into 2¼-inch mounds on prepared pan, then shape into 1¾-inch balls; freeze 20 minutes. Makes 12 falafel.
Preheat 3-quart air fryer to 400° for 5 minutes; spray falafel with cooking spray. In 2 batches, air fry falafel 8 minutes or until golden brown and crisp.
Serve falafel in pita pockets drizzled with yogurt and topped with tomato, cucumber and/or onion, if desired; squeeze lemon wedges over pitas, if desired.