| 1. |
Add chickpeas into a large bowl and cover with water. Drain the chickpeas and rinse under cold running water. |
| 2. |
Add soaked chickpeas, chickpea flour, and seasonings into a food processor until well combined. Note: The texture of the chickpeas should be uneven and coarse with some slightly larger pieces still visible. The mixture should hold together when pressed it between fingers, but it shouldn't be completely puréed. If the mixture is too wet, add a little bit more chickpea flour. If it's too dry and crumbly, pulse it a little bit more. |
| 3. |
Transfer the falafel mixture into a bowl, cover, and refrigerate for at least 30 minutes. |
| 4. |
Scoop out 1-2 tablespoons of the mixture and roll it gently between hands into balls, approx. 1.5 inch in diameter. Avoid packing the balls too tightly or they will come out tough and dense. Repeat until all the falafel mixture is used up. |
| 5. |
Preheat the air fryer to 370°F for 5 minutes. |
| 6. |
Arrange the falafel balls in a single layer in the air fryer basket. |
| 7. |
Cook for 13-15 minutes or until golden brown and crispy, then serve. |
