Crispy Air-Fried Felafels
A crispy felafel that is quick and easy to make! Perfect in a pita sandwhich or served as an entree! Great in kids' school lunches!
Servings: 4 people
Equipment
- Air-Fryer
Ingredients
- 1 15 oz can of garbanzo beans, draind
- 1 15 oz can of cannellini beans, drained (can use any white bean)
- 1 cup garbanzo flour
- 1 cup quick oats (can be gluten-free, if needed)
- 1/4 cup nutritional yeast flakes
- 3/4 cup water (adjust to make a moist batter)
- 1/3 cup dried parsley flakes (use up to a cup of minced fresh parsley)
- 1 tsp salt or salt substitute
- 1/2 tsp cumin
- 1 tbsp ground sage
- 1 tbsp dried oregano
- 2-3 tsp onion and/or garlic powder
- 2-3 tsp dried basil
Instructions
- Drain the garbanzo and cannellini beans. Add them to a bowl and microwave for a few minutes, til the beans are softened but not mushy.
- Add the beans to a medium-large mixing bowl.
- Mix in the garbanzo flour, quick oats, nutritional yeast flakes, and water. Mix well until you have a moist batter.
- Add the remaining ingredients, mixing all the herbs and seasonings so they are uniformly distributed through the batter.
- Form into the felafel shape of your choice. I've found the flatter felafels cook up easily in the air-fryer.
- Bake at 380 degrees for 8 minutes. Flip the felafels and fry for an additional 6-7 minutes. The felafels will be a golden brown. The thinner you make them, the crispier they will be.
- Remove carefully from the hot basket onto your serving plate. Serve with dips or sauces, if desired.